Layer a mix of fresh vegetables between two whole wheat tortillas, along with a good cheese, such as cheddar, and you’ve got a lunch that puts junk food to shame.
We brushed one side of each tortilla with a little olive oil, and cooked them until the cheese was melted and the tortilla was crusty. It’s a healthy lunch, or snack, that tastes good.
Avocado and Tomato Quesadillas
1 medium avocado
1 medium tomato
4 whole wheat flour tortillas
3 teaspoons olive oil or vegetable oil
6 ounces cheddar cheese, grated
2 green onions, sliced, with some of the green
1/2 jalapeño, sliced
1 tablespoon chopped cilantro
Slice the avocado and tomato. Brush 1 side of each tortilla with oil. Use remaining oil to brush a griddle or large, nonstick or cast iron frying or sauté pan. Turn heat on to medium until the pan is hot, then lower it slightly. On a cutting board, lay down two of the tortillas, oiled side down. Put cheese, onion, sliced jalapeno, avocado and sliced tomato and some of the cilantro on two of the tortillas. Slide these off the cutting board into the hot skillet, top with the other tortilla, un-oiled side down. Let cook until the tortilla is crisped and the cheese has begun to melt. Carefully turn each quesadill over in the skillet and let cook until the other side until the tortilla is crisp. Lift from the pan back onto the cutting board and cut into four wedges. Serve with immediately, with salsa.
Makes lunch for 2 or snack for 4.
From Bonnie Walker