STRAWBERRY+LEEK QUESADILLAS.
Makes 1
1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro
1 Leek
2 tsp. Coconut Oil/Olive Oil
2 Brown Rice Tortillas
1/3 Cup Soft Goats Cheese
1/3 Cup Grated Mozzarella
Thinly Sliced Strawberries
Fresh Ground Pepper
Cilantro
1. Remove the tough, dark green top of the leek, to use only the white and light green parts. Slice the leek in half length wise and clean out any dirt. Slice thin.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you'd like.
2. Heat 1 tsp of the oil in a large pan and saute the leeks with a pinch of salt for about 10 minutes until softened and just browning in parts. Transfer to a bowl.
3. Over medium high heat, warm the remaining tsp. of oil and lay down one of the tortillas. Use your discretion as far as filling amounts. All across the tortilla, sprinkle half of both cheeses, desired amount of the sauteed leeks, strawberries, a sprinkle of pepper and the rest of the cheese. Cover with the other tortilla and cook about 2 minutes until the bottom is browned, flip the quesadilla and cook 2-3 minutes on the other side. Slice and sprinkle some cilantro if you'd like.
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