Cheese Quesadilla Salad Recipe

Prepare cheese filling

In a bowl combine shredded cheddar and Monterey Jack cheeses. Season with 1/8 tsp black pepper and 1/8 tsp salt; toss to mix evenly.

Heat skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tsp olive oil and swirl to coat. Reduce heat to medium-low so tortillas brown slowly without burning.

Cook quesadillas

Butter one side of two tortillas lightly with about 1 tbs butter each (reserve remaining butter). Place a tortilla butter-side-down in the skillet, sprinkle half of the cheese mixture evenly over the tortilla, then top with a second tortilla butter-side-up. Cook 2–3 minutes until bottom is golden and cheese begins to melt. Carefully flip using a spatula and cook another 1.5–2 minutes until both sides are golden and cheese is fully melted. Transfer to a cutting board and repeat with remaining tortillas and 1 tbs butter to make two quesadillas total.

Slice

Let quesadillas rest 1 minute so cheese sets slightly, then cut each into 6 wedges (or 4 large wedges) and keep warm.

Combine chopped romaine and mixed baby greens in a large mixing bowl.

Add diced tomato, shredded carrot, sliced cucumber, and thinly sliced red cabbage to the greens. Toss gently to combine and distribute vegetables evenly.

Season lightly with a pinch of salt (about 1/8 tsp) and a grind of black pepper if desired; toss again.

Make dressing

In a small bowl or jar whisk together 2 tbs fresh lime juice, 2 tbs olive oil, 1 tsp honey, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Taste and adjust seasoning. If using, whisk in 1/4 cup sour cream or Greek yogurt for a creamier dressing and stir in chopped cilantro.

Dress the salad just before serving: pour about half of the dressing over the greens and vegetables and toss gently to coat. Reserve remaining dressing for guests to add more if desired.

Arrange dressed salad on a large serving platter or divide among 4 plates. Top each portion with 3 warm quesadilla wedges (or 2 larger wedges) fanned over the greens.

Garnish with extra cilantro if desired and serve immediately so quesadillas remain warm and crisp.