For 1 serving:
1 large flour tortilla
1 oz. sliced or grated cheese
1 to 2 tbsp Fresh Tomato Salsa, well drained, or bottled chunky tomato and chile
1 tbsp quesadilla filling
Fresh Tomato Salsa (combine ingredients and let stand at least 15 minutes)
1 large tomato, finely diced
1 green onion, minced
1 small green chili such as serrano or jalapeno, seeds and ribs removed, minced
2 tbsp chopped fresh coriander (cilantro), opt.
salt and lemon or lime juice to taste
Quesadilla Filling
Suggestions: any or combination of the following (be creative!). Rajas are especially recommended, in combination with some meat.
Leftover cooked chicken, turkey or duck, cut or pulled into shreds
Canned tuna
Rajas (roasted and peeled chili strips): roast 1 or 2 whole large green or red chilies under a broiler, turning them so the skin blisters evenly. Close roasted chilies in a large jar, covered bowl, or paper bag so they steam from their own heat. When cool, peel away skins and slit chilies open lengthwise. Remove stems, seeds, and veins and cut chilies into long strips. One large chili makes enough rajas for 4 flour quesadillas.
To make quesadillas:
Arrange cheese on one side of flour tortilla, leaving 1/2-inch rim around edge. Top with salsa and filling and fold the unfilled side of tortilla over. Bake at 450 degrees F for 4-5 minutes on each side or until golden brown.