Crispy quesadilla with charred tomato salsa

Name: Crispy quesadilla with charred tomato salsa
Prep time: 12 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 package roasted mushroom quesadilla (Whole Foods Market); 2 tablespoons oil; to taste salt; to taste pepper; 1 lime; 2 cups baby arugula or mixed greens

The whole foods roasted mushroom quesadilla is already stuffed and ready to crisp, so tonight you pan-fry it until the tortilla shatters and the filling heats through. Serve it with a quick tomato salsa you make while it cooks, stretched with fresh greens and a squeeze of lime.

Serves 2. 15 minutes, 12 at the stove.

About 190 calories a serving, 4 g protein, 13 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

1 lime
2 cups baby arugula or mixed greens

From your shelf

1 package roasted mushroom quesadilla (Whole Foods Market)

Staples

2 tablespoons oil
to taste salt
to taste pepper

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Unwrap the quesadilla and cut it into 2 pieces if you prefer, then lay them in the hot pan and cook until the tortilla is golden and crisp on the first side, about 3 minutes, while you prepare the salsa.
While the quesadilla cooks, halve 2 medium tomatoes and char them face-down in a small dry skillet over medium-high heat for 2 minutes, stirring occasionally, until they soften and blacken slightly. Transfer to a bowl, squeeze half a lime over them, and crush them lightly with a fork; season with salt and pepper.
Flip the quesadilla in the main skillet and cook the second side for 2 to 3 minutes until golden and crisp. The filling should be warm and the cheese soft when you press the edge.
Transfer the quesadilla to plates. Toss 2 cups of arugula or mixed greens with a pinch of salt and pepper and a squeeze of lime, then divide between the plates. Spoon the tomato salsa over and around the quesadilla.

Note Swap the tomato salsa for store-bought pico de gallo if time is tighter. Leftovers keep covered in the fridge for one day and reheat well in a toaster oven. Serve with Mexican crema and hot sauce on the side if you have them.

On the label

WHEAT FLOUR TORTILLA (UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM FRUIT OIL, CORN MASA FLOUR (GROUND YELLOW CORN MASA FLOUR, TRACE OF LIME), CULTURED WHEAT FLOUR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), CITRIC ACID, GUAR GUM), TOMATOES, SHIITAKE MUSHROOMS, BUTTON MUSHROOMS, MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, MICROBIAL ENZYMES, ANNATTO, POWDERED CELLULOSE (ADDED TO PREVENT CAKING)), ONIONS, CILANTRO, JALAPENO PEPPERS, LIME JUICE, EXTRA VIRGIN OLIVE OIL, SALT, EPAZOTE, BLACK PEPPER.

Whole Foods Market, other deli, serving 227 g, package 8 oz/225 g. Ingredients as printed on the label.

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Cooks as mushrooms, quesadilla. Half of it left? Use up the mushrooms.

Had this in a photo? Cook with it Photograph your shelf

Crispy quesadilla with charred tomato salsa

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