Whole Wheat Quesadilla with Monterey Jack and Cilantro Salsa
Quesadillas, the grilled cheese sandwich of Mexico, make a great spur-of-the-moment snack, lunch, or accompaniment to salads or soups. If you can find whole wheat tortillas, use them here.
Ingredients:
Cilantro Salsa:
1 jalapeno chile, seeded
1 large bunch cilantro, stems removed
1/2 cup mint leaves
2 garlic cloves
1/2 cup plus 2 tablespoons extra virgin olive oil
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt
Quesadilla:
Whole wheat tortillas
Monterey Jack cheese
Cilantro salsa
Diced tomatoes
Sliced avocados
Directions:
For a creamy sauce, coarsely chop the chile, cilantro, mint and garlic, then puree in a food processor with 1/4 cup water and the oil. Add the lime juice, cumin, coriander and salt. Taste and correct the spices. To make the sauce by hand, very finely chop everything, then stir in 1/4 cup water, the oil and the spices.
Set a tortilla on a heavy, ungreased skillet over medium heat. Grate Jack cheese generously over the top. When the cheese has melted, drizzle with Cilantro Salsa, then fold the tortilla in half and serve topped with diced tomatoes and slices of avocado. Salsa will yield 2/3 cup.