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Wholegrain Quesadillas with Crunchy Cabbage


Quesadillas are delicious! And easy to make! And with a whole grain tortilla and a few chops of cabbage they can be crunchily nutritious as well. We use the Cooks Illustrated clever method of folding and flipping the quesadillas, less mess more joy. Serve them with guacamole and salsa, and lunch (or dinner) is a happy place to be.

You need:

2 large wholegrain tortillas (Ezekiels are our favorite)
1/2 cup shredded cheese, Cheddar, Monterey Jack or one of those “Mexican blends” are good.
1 cup finely shredded cabbage (or cheat and use coleslaw mix from a bag)
Olive oil for brushing the tortillas
Salt for sprinkling

Optional additions:
A toss of chopped roasted chilies
A sprinkle of cumin or chili powder
A cup of cooked beans
Or Laurie’s very very favorite… last night’s leftover vegetables all chopped up

To make 2 quesadillas:

Heat up a large skillet, preferably cast iron. On the dry pan, toast each tortilla on each side until they are warm and puffy (this makes them pliable). With tongs put the tortillas on a cutting board and cover ½ of each tortilla with cheese and cabbage. Fold the tortillas in half and press down to moosh them together. Brush the tops with olive oil and sprinkle lightly with salt.

Get your skillet hot again and put both quesadillas back, oiled side down. Cook over medium high heat until crisp, 1-2 minutes, brush the tops with olive oil and… carefully Flip! Cook until crisp. Cut into wedges.

Serve with guacamole and your favorite salsa, like our cucumber garlic salsa or heirloom tomato salsa.


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One Response

  1. eat2livedotga says:

    Sounds good although the roasted chilies should not be optional, I would throw them straight in!

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