Ingredients

• For quesadillas: 4 - tortilla (flour or corn, use burrito size)
• 1 cup - cheese (Mexican blend)
• non-stick oil spray
• for salsa: 5 - tomatoes
• 1 medium sized - onion
• 1 - jalapeno pepper (seeded, if you prefer less spicy)
• 1 clove - garlic
• 1 tbsp - vinegar
• lemon juice
• a big handful (about 1/2 cup) - sugar
• 1 tsp - salt - to taste

How to Make Cheese quesadilla

• For salsa: Add the onions, jalapeno and garlic to the food processor and run it until the onions are chopped finely. Then add cilantro, lemon juice, vinegar, sugar, salt and pulse.
• Now add the diced tomatoes and pulse it to the required consistency (chunky or smooth).
• Salsa is ready. Transfer it to a container and refrigerate it overnight or at least for a couple of hours for all the flavours to combine. Serve with chips or as a side for burritos or enchiladas.
• For quesadillas: Prepare the salsa as per the recipe and refrigerate it until it is ready to be served.
• Heat the pan and spray some oil. Now place a tortilla on the pan and heat it until light brown spots appear.
• Now flip the tortilla and fill one half of it with 1/4th cup of cheese.
• Fold the tortilla over (makes a semi-circle) and then press it down with a spatula.
• You will notice that the cheese starts to melt. Flip the tortilla over and cook the other side too.
• Now using a pizza cutter cut the quesadilla into 4 strips. Repeat the same with the rest of the tortillas.
• Recipe courtesy: My Cooking Journey