Ingredients

• 4 tablespoons feta cheese, drained and crumbled
• 4 tablespoons grated part skim mozzarella cheese
• 1 tablespoon crumbled bleu cheese
• 1 teaspoon olive oil
• 1 jalapeno, minced
• 1 clove garlic, minced
• 1/2 tomato, diced
• 1 scallion, sliced
• 1/2 zucchini, cubed
• 1 teaspoon chopped fresh oregano leaves
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 4 (10-inch) flour tortillas
• 1 cup chopped fresh spinach
• 1 cup washed and chopped Swiss chard

Instructions

1. In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
2. In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
3. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.