Cheese Quesadilla with Tossed Greens in a Honey Vinaigrette

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Cheese quesadillas with a side salad - an easy and delicious meal

YIELD

4 Servings

TOTAL TIME

25 minutes

DIFFICULTY

Easy

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INGREDIENTS

NAME

WEIGHT

VOLUME

Romaine lettuce, chopped 

600 g

8 cups

Cucumber, diced 

400 g 

1 cucumber

Grape tomatoes, halved lengthwise

200 g

1 cup

Carrot, shredded 

50 g 

1 cup

Olive oil, extra virgin 

50 g

50 mL / ¼ cup 

White wine vinegar 

25 g

25 mL / 2 tbsp 

Honey

5 g

1 tsp

Salt

To taste

-

Black pepper, freshly ground

To taste

-

Cheddar cheese, grated

230 g / 8 oz 

2 cups

Flour tortilla, 15 cm / 6” diameter 

-

8 tortillas

Neutral oil 

60 g

60 mL / 4 tbsp

Salt

To taste

-

Salsa

For garnish

-

METHOD

  1. In a large bowl, add lettuce, cucumber, tomatoes and carrots. 
  2. In a small bowl, whisk together olive oil, white wine vinegar, honey, salt and black pepper until mixed. Set both bowls aside.
  3. Spread ⅛ of cheese evenly over half of one tortilla, leaving a 1.5 cm / ½“ border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining cheese and tortillas. 
  4. In a large nonstick skillet, heat oil over medium heat until shimmering. Working in batches, add two folded tortillas and cook, swirling them around, until golden brown and puffy on first side, about 2 minutes. 
  5. Using a spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.
  6. Transfer quesadillas to a paper towel to drain. Cook remaining quesadillas by repeating steps 4 and 5. 
  7. Toss salad with dressing. Cut quesadillas into triangles and top with salsa. Serve with salad. 

NOTES

  • Add any additional fillings that you wish, including chicken, corn or black beans
  • You can also garnish quesadillas with sliced green onion or cilantro