Cheese Quesadilla with Tossed Greens in a Honey Vinaigrette

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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 15 minutes

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Romaine lettuce, chopped 600 g 8 cups
Cucumber, diced 400 g 1 cucumber
Grape tomatoes, halved lengthwise 200 g / 7 oz 1 cup
Carrot, shredded 50 g / 2 oz 1 cup
Olive oil, extra virgin 50 g / 1.75 oz 50 mL / ¼ cup
White wine vinegar 25 g 30 mL / 2 tbsp
Honey 5 g 1 tsp
Salt to taste
Black pepper, freshly ground to taste
Cheddar cheese, shredded 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

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In a small bowl, whisk together oil, vinegar, honey, salt and pepper until mixed. Set both bowls aside.

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. 

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. 

Using a spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Transfer quesadillas to a paper towel to drain and cook remaining quesadillas by repeating steps 4 and 5. 

Toss salad with dressing. Cut quesadillas into triangles and top with salsa. Serve with salad. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

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

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