Quesadillas with tomatoes and olives
- 2 eight inch flour tortillas
- 2/3 cup of shredded cheese
- 1 green onion - diced
- 6 pitted black olives - chopped
- 3 sun-dried tomatoes - diced
Lay one flour tortilla in a non-stick pan and top with 1/3 cup of cheese
Sprinkle with diced green onion, chopped olives, and diced sun dried tomatoes.
Sprinkle on the remaining 1/3 cup of cheese
And top with the second tortilla
Set the pan on the stove top and turn the heat onto medium
After about 1 1/2 minutes the tortilla should be lightly browned and the cheese is starting to melt.
Flip the quesadilla over with a spatula
Cook for about another minute on the flip side.
Slide the quesadilla out of the pan and onto a cutting board.
With a large kitchen knife cut the quesadilla into six slices.