Pear Quesadillas
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Pear Quesadillas' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). Converted to gluten-free: wheat tortillas replaced with gluten-free corn tortillas; no other changes.
Corn tortillas are folded over pepper jack and mozzarella with thin-sliced canned pears, basil, and onion, brushed with olive oil, and toasted in a skillet until the cheese melts.
Category: SnacksServes: 4Time: 15 minComplexity: 2/5
Why this complexity: wheat tortillas swapped for corn tortillas.
Ingredients
- 2 gluten-free corn tortillas (8-inch)
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon dried basil
- 2 tablespoons chopped onion
- 2 canned pear halves, sliced thin
- 2 teaspoons olive oil
Method
- Sprinkle the cheeses, onion, and dried basil on half of each tortilla.
- Place the pear slices on top of the cheese mixture.
- Fold each tortilla over the filling and brush each side with olive oil.
- Heat the folded tortillas in a nonstick skillet until the cheese melts, about 2 to 3 minutes on each side.
- Cut each quesadilla into four pieces and serve immediately.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.