Recipe
Salsa Quesadilla
by Brava Chef Annie
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.
Preferences
Size: Full
Ingredients
- 2 flour tortillas (8-10")
- 3/4 cups shredded cheese
- 1/4 cups pico de gallo salsa
- guacamole (optional)
- cooking oil
Equipment
Brava metal tray
pastry brush
fork
Nutrition Information
Allergens: None
Instructions
- 1
Prep quesadilla
- Brush oil on one side of each tortilla.
- Place one tortilla, oiled side down, on Zones 1, 2 and 3 of Brava metal tray.
- Add cheese and pico de gallo on top of tortilla.
- Cover quesadilla with remaining tortilla, oiled side out.
- Using a fork, poke a few holes in the top 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 into quarters.
- Serve with guacamole on the side, if desired.