A delicious, gluten-free, eggs-free, nuts-free and soy-free Mexican lunch made with corn tortillas and cheddar cheese – what’s not to love about tomato and cheese quesadillas?
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 9 mins – easy
🍽 1 servings – 264 kcal per serving
|
Serving
176g |
Fat
12g |
Sat. fat
6g |
Sodium
225mg |
|
Carbs
28g |
Fibers
3g |
Sugars
2g |
Proteins
11g |
INGREDIENTS
- 2 corn tortillas
- ¼ cup cheddar cheese
- 1 tomato
TOOLS
- 1 knife
- 1 sandwich toaster
- 1 grater
- 1 plate
STEPS
Slice a tomato.
Grate cheddar cheese.
Place one corn tortilla on a plate, spread tomato slices over it, scatter with cheddar cheese, and cover with another corn tortilla.
Put stuffed flour tortilla in a sandwich toaster and turn it on for 2 minutes until cheese is melted.
Cut quesadilla into wedges.
Serve tomato and cheese quesadilla on a plate.
It’s ready to be served !
