Vegetable stuffed quesadilla
Ingredients
- 3/4 cup grated cheese
- 1/2 cup grated carrot
- 1/4 cup onion cut into small cubes
- 3 pinches oregano
- 2 pinches salt
- 1/2 tbsp cooking oil
- 4 corn tortillas
Instructions
- Heat a skillet with the oil. Add the onion and the salt; sauté for about 3 minutes until the onion begins to soften.
- Add the grated carrot and the oregano (and another pinch of salt) and stir-fry together for another 1-2 minutes.
- Meanwhile, warm the corn tortillas on a dry griddle or skillet until each side is lightly heated.
- On two of the tortillas, sprinkle the grated cheese. Divide the carrot-onion filling between those two tortillas. Cover each with the remaining two tortillas (or fold if you prefer). Allow the cheese to melt and the tortillas to crisp a little.
- Serve hot. I love topping mine with slices of avocado and a good salsa. This recipe works beautifully for breakfast, lunch or a quick dinner.
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