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
- Substances
-
- 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
- Instructions
-
-
Warmth oil in a big skillet over medium-low warmth.
-
When oil is scorching, place tortilla within the skillet.
-
Unfold parmesan cheese over half the tortilla, then high with tomato slices, sundried tomato slices, and mozzarella.
-
Fold the tortilla in half to sandwich within the fillings.
-
Prepare dinner quesadilla for about 3 minutes, till the underside is frivolously browned in locations and the cheese on the underside is melted.
-
Flip quesadilla and cook dinner for about 3 minutes on the opposite aspect, till cheese is completely melted and each side are frivolously browned.
-
Cool barely earlier than reducing into 3 wedges and serving.
-
