Quesadilla – WorkWell Center

Keywords: gluten-free, vegan, Mexican, cardiovascular health

Serves: 1

Prep Time: 5 minutes

Total Time: 10 minutes

Equipment: large skillet, spatula, cutting board

Ingredients:

1 large tortilla
¼ cup grated cheese of choice (cheddar, Monterey jack, Oaxaca)
½ tablespoon olive oil
Optional toppings of choice: sliced mushrooms, green onions, diced fresh tomatoes, cooked protein such as chicken or beef, avocado, lettuce)

Directions:

Prepare toppings of choice by slicing them into bite-sized pieces you can add to the quesadilla while cooking.
Heat a large skillet over medium heat and add butter or oil to cover bottom of the pan.
Place large tortilla in the pan. Flip tortilla a few times over 10-second intervals to heat both sides. Air pockets will begin to form.
Add cheese and other toppings of your choice, be careful not to layer too thickly.
Lower the heat and cover the pan for one minute to continue to melt the cheese and brown the tortilla. Continue to check in minute intervals if the cheese has completely melted.
Once melted, use a spatula to fold half of the tortilla over the other half to form a half-circle shape.
If the tortilla is not browned enough, continue to flip every ten seconds until browned.
Remove from pan and cut into wedges and serve.

Variations:

Notes:

To transport easily in a mason jar, place dressing at the bottom, layer toppings and put lettuce last (topmost layer). Shake and eat out of the jar or serve on a plate.

Nutrition Notes:

If adding a meat protein to the quesadilla, it is best to preheat the meat before adding during the cooking process.
Serves well with sour cream, salsa, lettuce, or guacamole.

Savings Tip:

Pre-grated cheese is more expensive than block cheese. Try grating your favorite cheese to save some money.

Nutrition Facts: