Monday, March 20, 2023

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Grown-Up Cheese and Tomato Quesadilla Recipe

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co. 

Makes 1 Serving

  • 1teaspoon olive oil
  • 1 10-inch complete wheat tortilla
  • ¼cup shredded Parmesan
  • ½ a small beefsteak tomato reduce into 4 skinny slices
  • 3 sundried tomatoes in oil, thinly sliced
  • ¼cup shredded mozzarella
  1. Warmth oil in a big skillet over medium-low warmth.

  2. When oil is scorching, place tortilla within the skillet.

  3. Unfold parmesan cheese over half the tortilla, then high with tomato slices, sundried tomato slices, and mozzarella.

  4. Fold the tortilla in half to sandwich within the fillings.

  5. Prepare dinner quesadilla for about 3 minutes, till the underside is frivolously browned in locations and the cheese on the underside is melted.

  6. Flip quesadilla and cook dinner for about 3 minutes on the opposite aspect, till cheese is completely melted and each side are frivolously browned.

  7. Cool barely earlier than reducing into 3 wedges and serving.

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