2 flour tortillas
½ cup shredded cheddar cheese
¼ green bell pepper, finely chopped
¼ onion, finely chopped
¼ tomato, finely chopped
1 teaspoon cilantro, finely chopped
1 tablespoon butter
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Non-stick frying pan
Place finely chopped green bell pepper, onion, tomato, cilantro, salt and pepper in a small microwave-safe bowl. Cook on high for 3 minutes and set aside. Melt butter and oil in a non-stick frying pan. Place one tortilla on top of the butter/oil mixture. Sprinkle tortilla with half the cheese. Add the cooked vegetables and the remaining cheese and tortilla. Use a spatula to check underneath the quesadilla to see if it is golden brown and ready to flip. Carefully flip the quesadilla (I use two spatulas – one for the top and one for the bottom of the tortilla) and cook on the other side until golden brown. Remove from heat and let rest for a minute before cutting into four slices. Serve warm.
Save yourself a step by using readymade or left-over Pico de Gallo instead of chopping green bell pepper, onion, tomato and cilantro.