Ever since the school reopened, my daughter returns home hungry for something to eat. From this year she is in middle school and has longer hours to spent at the school. Plus, she also has PE to do. I guess all this is making her hungrier by the time school ends. So I need to have something to feed her when she is back from school and this is one such dish which is easy to make yet is well liked.
8 flour tortillas
8 ounces of shredded mozzarella /provolone cheese
1 16-ounce jar of pizza sauce
Pre-heat a cast-iron skillet over medium heat. Add one tortilla and cook until soft, about 15 to 30 seconds.Turn this over and brush tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).Now spread 1/4 cup or little more of cheese mixture on one half, fold in half, and cook on both sides until cheese melts and tortilla is golden brown, about 1 to 2 minutes.
Repeat with remaining tortillas. Cut each quesadilla into 4, serve with a little bowl of pizza dipping sauce.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1/2 tsp cayenne pepper/2 green chillies sliced
1tbs olive oil
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper and olive oil . Refrigerate 1 hour for best flavor, or serve immediately.