CHEESE AND OLIVES QUESADILLAS
For lunch, for snack, for dinner … These quesadillas with cheese and olives will appeal to you at any time of the day!
- 5.5 oz. of Hojiblanca black olives
- 4 oz. grated melted cheese
- 5 oz. canned corn
- 1 tomato
- 3 oz. sour cream
- 2 sprigs of cilantro
- 2 wheat tortillas
- Olive oil
STEP BY STEP INSTRUCTIONS
On a flat plate put a wheat tortilla. On top sprinkle the cheese, corn and olives keeping a little of them to finish the dish. Cover with the other tortilla.
In a frying pan put a trickle of olive oil and spread with paper towel. Slide our tortilla over the frying pan and cook until even brown. Turn with the help of the same dish, like an omelet, and brown on the other side looking at the temperature making sure it melts the cheese well.
Chop the tomato into small squares, season with oil and salt. Set aside.
In a table slice the tortillas in 4 triangles. On each of triangles add a spoonful of sour cream, the tomato, some olives and a sprig of cilantro.