Yes, you can: Quesadillas—such a favorite with rich, gooey, almond cheese and grain-free tortillas. How better to stop confusing and inflaming our bodies 🙂 And Kirsten’s salsa is packed with vitamin
Serves 2
Ingredients
1 batch of Pat’s Ridiculously Simple Tortillas (don’t want to make them? Try these)
1 Tablespoon butter from pastured cows
4 ounces Lisanatti Almond Cheese, grated (Natural Foods section, refrigerated)
2 sweet peppers, de-seeded and sliced
Few green onions, sliced
Handful cherry tomatoes, halved
Ripe avocado, sliced
Batch of Kirsten’s Fresh Salsa of the Day
Special equipment: a seasoned cast iron skillet (as good as non-stick and without the toxicity).
Preparation
- Assemble the ingredients. Note, you can make Pat’s tortillas fresh or in advance. They refrigerate beautifully. Recommend layering on top of one paper towel in a ziplock.
- Kirsten’s salsa gets better with time…
- Warm an 8-inch cast iron skillet on low until dropping a flick of water sizzles.
- Melt ½ Tablespoon of pasture butter in the skillet; roll skillet to cover the bottom.
- Place one tortilla in the bottom of the pan then sprinkle with half the grated cheese, sliced peppers, tomatoes, and any other veggies that sound good.
Top with a lid to heat evenly. Cook on low for 3 minutes.- Place a second tortilla over the (now melting cheese); top with the lid and cook another 3 minutes..
- Using a spatula, remove from heat to a cutting surface. Slice and serve with Kirsten’s salsa or, perhaps, a batch of your own cultured salsa—after all, probiotic foods boos our immune system.
Voila!
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