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If you've only ever eaten a quesadilla with salsa spooned over the top, don't miss this Pan-Roasted Salsa Quesadilla from culinary team member Janette Zepeda. Sandwiching pan-roasted salsa between the tortillas with the melted cheese makes this quesadilla easier to eat and, yes, even more delicious.
In a small skillet, heat the EVOO over medium heat. Place a tortilla in the bottom of the pan and cook until browned and crispy, 2 to 3 minutes.
Top evenly with the mozzarella, cover with the remaining tortilla, and carefully flip over the quesadilla. Cook until the bottom of the quesadilla is browned and the cheese is melted, 2 to 3 minutes, then transfer to a plate.
When the top tortilla is cool enough to handle, lift it and spoon the salsa over the cheese. Gently press the top tortilla back into place and serve.