Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 1 Serving
- Ingredients
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- 1teaspoon olive oil
- 1 10-inch whole wheat tortilla
- ¼cup shredded Parmesan
- ½ a small beefsteak tomato cut into 4 thin slices
- 3 sundried tomatoes in oil, thinly sliced
- ¼cup shredded mozzarella
- Directions
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Heat oil in a large skillet over medium-low heat.
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When oil is hot, place tortilla in the skillet.
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Spread parmesan cheese over half the tortilla, then top with tomato slices, sundried tomato slices, and mozzarella.
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Fold the tortilla in half to sandwich in the fillings.
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Cook quesadilla for about 3 minutes, until the underside is lightly browned in places and the cheese on the bottom is melted.
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Flip quesadilla and cook for about 3 minutes on the other side, until cheese is totally melted and both sides are lightly browned.
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Cool slightly before cutting into 3 wedges and serving.
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