Quesadillas with a twist

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)grain-free tortillas that can also be egg free and nut free
1 Tablespoon butter from pastured cows
4 ounces Lisanatti Almond Cheese, grated (Natural Foods section, refrigerated)
2 sweet peppers, de-seeded and sliced
Picture of fresh salsa made with sweet peppers, tomatoes, and cilantroFew 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

  1. 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.
  2. Kirsten’s salsa gets better with time…
  3. Warm an 8-inch cast iron skillet on low until dropping a flick of water sizzles.
  4. Melt ½ Tablespoon of pasture butter in the skillet; roll skillet to cover the bottom.
  5. 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.
  6. Top with a lid to heat evenly. Cook on low for 3 minutes.
  7. Place a second tortilla over the (now melting cheese); top with the lid and cook another 3 minutes..
  8. 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!

Copyright © 2020 Marie Sternquist Cecchini. All Rights Reserved

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