Fresh Quesadillas With Salsa Cruda Recipe

Ingredients

Quesadillas:

1 tablespoon olive oil

1 bunch scallions, sliced thin (white & light green bits)

1/4 red bell pepper, diced

1 carrot, diced

1/2 lb spinach leaves, washed, trimmed and slivered

jalapeño pepper (optional, to taste)

sea salt, to taste

Cumin, to taste

Ancho chile powder, to taste (tiny bit)

1/2 cup chopped cilantro

4 whole wheat tortillas

1/3 cup Mexican blend cheese

Sour cream (optional)

Salsa Cruda:

2 plum tomatoes

1/4 finely diced onion

1 jalapeño, finely diced (optional)

1/4 cup cilantro, chopped

1 avocado, finely diced

Ancho chile powder (tiny bit)

juice of one lime

sea salt

To make the salsa, simply mix all ingredients in a bowl, leaving a little time for the ingredients to blend before serving.

For the quesadillas:

Sauté the scallions and red bell pepper in the olive oil until slightly soft. Add the carrots and sauté for another few minutes. Repeat with the yellow squash, and then add the spinach, stirring until the spinach is wilted. Add the salt and spices and keep stirring to dry the spinach out a bit. Set aside.
Heat a skillet over medium heat, and add one tortilla to warm. Turn the tortilla so it warms on the other side, and sprinkle it with some of the cheese. Add 1/2 the vegetable mix (and meat, if you’re using). Sprinkle with a bit more cheese and place the second tortilla on top. When browned on one side, flip and brown on the other. Remove from the pan and cut into four pieces. Keep warm in the oven while repeating the procedure with the remaining tortillas.

Serve with the salsa cruda, and sour cream if desired.