1 tsp. almond oil
2 large flour tortillas
½ cup grated Jack cheese
½ cup grated Cheddar cheese
¼ cup slivered almonds, toasted
Garden Fresh Salsa
Brush a 10 inch, non-stick or heavy cast iron skillet with almond oil; heat over medium heat 2-3 minutes. Sprinkle one tortilla evenly with cheeses. Sprinkle with almonds. Top with remaining tortilla. Place quesadilla in heated skillet. Cook over medium heat, 1-2 minutes on both sides, until lightly browned and cheese is melted. Remove from pan; cut into eight wedges. Serve with Garden Fresh Salsa. Makes 4 servings.
Recipe from California Almond, Almond Board of CA
