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Before you jump to Stuffed Quesadilla recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.
Most of us have been conditioned to think that comfort foods are terrible and to be avoided. Sometimes, if the comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods may be really nutritious and good for you. There are several foods that really can boost your moods when you consume them. When you feel a little down and need an emotional pick-me-up, test out some of these.
Some grains are actually great for driving away bad moods. Barley, quinoa, millet, teff, etc are all excellent for helping you be in a happier state of mind. These grains fill you up better and that can help improve your moods also. Feeling starved can really bring you down! The reason these grains are so wonderful for your mood is that they are not hard for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your blood sugar which in turn takes your mood to a happier place.
As you can see, you don’t need junk food or foods that are terrible for you just so to feel better! Try some of these tips instead.
We hope you got benefit from reading it, now let’s go back to stuffed quesadilla recipe. To cook stuffed quesadilla you only need 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Stuffed Quesadilla:
- Use Quesadilla
- Use 1⁄4 zucchini, thinly sliced
- You need 1⁄4 yellow squash, thinly sliced
- Use 1⁄2 cup eggplant, thinly sliced
- Get 1⁄2 cup white rice
- Get 1 tsp green onion, finely chopped
- Use 1⁄2 jalapeño, finely chopped
- Provide 1⁄3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
- Get 1 tsp cilantro, finely chopped
- Provide 1 tbsp olive oil
- Use 1 tbsp vegetable oil
- Use salt and pepper
- You need 1 fajita or burrito sized tortilla shell (I love the Mission brand)
- You need 1 sour cream
Steps to make Stuffed Quesadilla:
- Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices. Finely chop green onion and cilantro.
- I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however! Either way, cook up about 1⁄2 to 1 cup rice.
- Heat up olive oil in a small sauce pan on medium heat, and add your vegetables. Salt and pepper to taste. After a couple minutes, add the jalapeño, green onion, and cilantro, and toss everything to coat.
- After everything has softened a bit, add your rice and get everything nice and blended. Remove from heat, set aside, and add your cheese.
- In the same pan, add vegetable oil. Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla. Top with chopped cilantro. Fold over the other half and fry for about one to two minutes or until looking golden.
- Flip and cook another couple minutes until the other half is nicely golden as well.
- Remove from pan and top with sour cream and cilantro for garnish and enjoy!
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