Quesadillas with tomatoes and olives

serves 1

• 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.