Salsa Quesadilla
by Brava Chef Annie
Size
Active Time
~2 mins
Total Time
~6 mins
About this Recipe
Keep this three-ingredient recipe in your back pocket for after school snack time, or anytime you want something quick and savory. Round out this Salsa Quesadilla with leftover roasted vegetables or cooked proteins, like steak, shredded rotisserie chicken, or even drained black beans. Top with guacamole if you have it on hand.
About this Recipe
Keep this three-ingredient recipe in your back pocket for after school snack time, or anytime you want something quick and savory. Round out this Salsa Quesadilla with leftover roasted vegetables or cooked proteins, like steak, shredded rotisserie chicken, or even drained black beans. Top with guacamole if you have it on hand.
Ingredients
- 1 flour tortilla (8-10”)
- ¼ cup plus 2 tablespoons shredded cheese
- 2 tablespoons Pico de Gallo
- guacamole (optional)
From Your Pantry
cooking oil
Equipment
Brava metal tray
pastry brush
fork
Nutrition Information
Allergens: Milk, Wheat (Gluten)
-
1
Prep quesadilla
- Brush oil on one side of tortilla.
- Place tortilla, oiled side down, on Zones 1 and 2 of Brava metal tray.
- Add cheese and pico de gallo on top of tortilla.
- Fold tortilla in half, ensuring it remains in Zones 1 and 2 of metal tray.
- Using a fork, poke a few holes on the top side of tortilla to prevent air pockets.
-
2
Cook quesadilla
- Select “Salsa Quesadilla” on your Brava touchscreen and follow instructions to slide metal tray into bottom shelf.
-
3
Serve
- When your food is done, cut quesadilla in half.
- Serve with guacamole on the side, if desired.
