Keywords: gluten-free, vegan, Mexican, cardiovascular health
Prep Time: 5 minutes
Total Time: 10 minutes
Equipment: large skillet, spatula, cutting board
- 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)
- 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.
- You can swap regular cheese for a vegan alternative.
- Whole grain or gluten-free tortillas also work great with this recipe.
- 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.
- 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.
- Pre-grated cheese is more expensive than block cheese. Try grating your favorite cheese to save some money.
|Added Sugars (g)||1|
|Vitamin D (IU)||12|