Ingredients:
- 2 flour tortillas, each 8 inches
- 1 teaspoon olive oil or vegetable oil
- 1/2 cup shredded Monterey jack cheese
- 2 tablespoons prepared salsa
- 1 to 2 tablespoons fresh flat-leaf parsley or
cilantro leaves - Guacamole for serving (optional)
Directions:
Before you start
Be sure an adult is nearby to help.
Position an oven rack in the middle of an oven and preheat the oven to 450ºF.
Build the quesadilla
Using a pastry brush, lightly brush one side of each tortilla with the olive oil. Place 1 tortilla, oiled side down, on a cookie sheet.
Evenly sprinkle the jack cheese over the tortilla. Dollop small amounts of the salsa over the cheese. Top with the herb leaves. Place the second tortilla, oiled side up, on top of the filling.
Cook the quesadilla
Put the cookie sheet in the oven and bake until the top tortilla is lightly browned and crisp looking, 8 to 10 minutes.
Cut the quesadilla
Ask an adult to help you remove the cookie sheet from the oven and place it on a wire cooling rack. Let the quesadilla cool for a couple of minutes.
Next, carefully slide the quesadilla onto a cutting board. Using a pizza cutter or sharp knife, cut the quesadilla into 6 or 8 wedges. Serve immediately, with a small bowl of guacamole for dipping, if you like. Makes 1 quesadilla.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
Be sure an adult is nearby to help.
Position an oven rack in the middle of an oven and preheat the oven to 450ºF.
Build the quesadilla
Using a pastry brush, lightly brush one side of each tortilla with the olive oil. Place 1 tortilla, oiled side down, on a cookie sheet.
Evenly sprinkle the jack cheese over the tortilla. Dollop small amounts of the salsa over the cheese. Top with the herb leaves. Place the second tortilla, oiled side up, on top of the filling.
Cook the quesadilla
Put the cookie sheet in the oven and bake until the top tortilla is lightly browned and crisp looking, 8 to 10 minutes.
Cut the quesadilla
Ask an adult to help you remove the cookie sheet from the oven and place it on a wire cooling rack. Let the quesadilla cool for a couple of minutes.
Next, carefully slide the quesadilla onto a cutting board. Using a pizza cutter or sharp knife, cut the quesadilla into 6 or 8 wedges. Serve immediately, with a small bowl of guacamole for dipping, if you like. Makes 1 quesadilla.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).
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