Hello to all from Myrle and all of us at As A Crow Flies!

 

I wanted to share with you the most yummy quesadilla recipe I made up the other day. Healthy and scrumptious.  

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Most of us think of mexican immediately when it is mentioned but actually a quesadilla is a flour tortilla or a corn tortilla filled with a savoury mixture containing cheese and other ingredients. Here is what I pulled out of the fridge to use. I layered it in the order below on a 10" flour tortilla.

Pesto - My favorite spread for anything.

Fiesta Blend Grated Cheese - Without the taco seasoning added.

Lean Deli Turkey - I like the ones that do not add preservatives.

Vine Ripened Tomatoe - Sliced thinly.

Mild canned green chili - had to add as they were left overs and needed using up!  2T

Fiesta Blend Grated Cheese - Without the taco seasoning added.

And topped with another tortilla. Below picture shows before the top is added.

Turn your stove burner on to medium low heat and do not add oil to the pan before you begin stacking. First layer of cheese will start to melt as you stack. You want the ingredients to meld together and the low heat will allow this without burning your tortilla. Keep an eye on it and adjust heat as needed.  When you can feel the top tortilla begin to get warm to the touch, very carefully turn to heat the other side completely and melt all the cheese. I think the total cooking time was about 10-15 minutes.  Remove from pan, cut into pie wedges and serve with a dollop of sour cream.  It was enough lunch for two so if you are making it for one, simply stack only one half of a shell and fold it instead of topping it with the second tortilla.



 

 Presentation wasn't the best but the flavor more than made up for it! Bon Appetit!

I am looking forward to the new year and what it has in store for us. Stay tuned.