RECIPE OF THE MONTH: Summer Quesadillas
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
Recipe provided by: www.chopchopfamily.org.
Kitchen Gear
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Large plate
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Measuring cup
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Box grater
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Measuring spoons
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Skillet
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Heatproof spatula
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Serving plate
Ingredients
- 2 (10-inch) whole-grain tortillas
- 1⁄2 cup grated cheddar, Monterey Jack,or Mexican-blend cheese
- 2 teaspoons olive or vegetable oil
- 1⁄2 cup filling including any combination of black beans, corn kernels, diced tomatoes or zucchini, and/or spinach
- Stone-Fruit Salsa and/or Creamy Avocado Dip, for garnish
Instructions
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Put a tortilla on the large plate and sprinkle 1/4 cup grated cheese over half of it. Try not to get the cheese too close to the edge of the tortilla.
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Top with half the filling, then fold the tortilla over to make a half-moon shape.
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Put the skillet on the stove and turn the heat to medium. When the skillet is hot, carefully add 1 teaspoon olive oil.
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Carefully, add the stuffed tortilla to the hot skillet and cook until the bottom is lightly browned and the cheese is gooey, about 2 minutes. Using the spatula, turn the tortilla over and cook another 2 minutes. Move the cooked tortilla to the serving plate.
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Repeat with the remaining tortilla, cheese, olive oil, and filling.
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Garnish and serve right away.
