This recipe, originally inspired by a recipe of one of my favorite blogs, Smitten Kitchen, is an amped-up version of the grain salad posted in the most recent CSA newsletter. The recipe requires a fair amount of chopping work up front, but your hard work will pay off in the end.
Pair these quesadillas with a simple salad of greens dressed with oil and vinegar for a light dinner.
These delicious quesadillas are a simple and fast way to use herbs. The quesadillas pictured are filled with a mixture of chopped epazote, mint, and oregano, but feel free to play around and use whatever herbs you have in the fridge! Pair them with a simple salad of greens dressed with oil and vinegar for a light dinner.
Fresh Herb Quesadillas
The proportions for the herbs, onions, and cheese are approximate. Feel free to adjust according to your own preferences.
On a whim I decided to compress the tortillas while cooking by putting a small sauce pan on top along with a can of tomatoes, as you see in the photo. The weight helped them to cook fast and evenly. Eventually I realized the can was not needed because the sauce pan alone was heavy enough. This is reflected in the directions below.
(makes 4 quesadillas)