Serves 4
Ingredients:
4 large flour tortillas
6 slices of dairy free gouda cheese (or any other cheese)
1 tablespoon of dairy free butter alternative
4 roma tomatoes
2 cloves of garlic
1 teaspoon olive oil
2 teaspoons of fresh jalapeño
2 tablespoons of white onion
The juice of one lime
The zest of one lime
4 tablespoons of fresh cilantro (finely chopped)
Salt
For the Pico de Gallo:
Dice the Roma tomatoes and set in a medium bowl. Mince the garlic, jalapeño, and onion and add to the tomatoes. Put the lime juice, olive oil, 2 tablespoons of the cilantro and lime zest in the tomato mixture. Combine everything and add a pinch of salt. Set aside.
For the Quesadilla:
Spread the butter evenly onto one side of each of the 4 tortillas. Heat up a pan big enough to cook the tortilla. Place one of the buttered tortillas butter side down in the hot pan, place 3 slices of the cheese on the tortilla, sprinkle the remaining cilantro on the cheese, place another tortilla on top of the cheese butter side up. Cook until golden brown on the first side and flip carefully. Cook until both sides are golden brown and crisp. Repeat with the remaining tortillas. Cut the quesadilla into 8 pieces and serve with the pico de gallo.
©️ Catherine Walker 2019
