I love a good quesadilla. It's super quick to make, and you can fill it with just about anything you like. This one contains ingredients from all of the food groups. The recipe makes two quesadillas, perfect for a lunch date or cut into snack-size pieces as an appetizer.
Makes 2 servings
- oil for pan
- 2 tortillas, corn or whole-grain
- 1/2 cup shredded Manchego
- 2/3 cup sundried tomatoes, chopped
- 4 tbsp cilantro leaves, torn
- ground pepper
- guacamole (optional)
- salsa (optional)
Wipe a non-stick pan (cast iron preferred) just large enough to accommodate the tortilla with a little oil. Heat until almost smoking.
Place tortilla in the pan and cook for about 30 seconds. Turn tortilla over, sprinkle 1/4 cup of the cheese over half of the tortilla. Top the cheesy half with 1/3 cup of the tomatoes, 2 tablespoons of the cilantro and a touch of pepper.
Fold over the second (empty) half and cook, pressing down for about a minute until you see the cheese starting to melt. Flip over the tortilla and cook on the other side for one more minute. Remove to a plate.
Proceed the same way with the rest of the ingredients to make the second quesadilla.
Before serving, cut the quesadillas in wedges and add some guacamole and/or salsa.