Quesadillas

2 10" flour tortillas
melted margarine, as needed
4-1/2 oz. grated cheese
2 oz. Pico de Gallo (diced tomatoes, onions, chiles, cilantro)
4 oz. beef or chicken fajitas meat, fully cooked, in 3/8" cubes
1 oz. diced tomatoes
1 oz. shredded lettuce
sour cream
guacamole

1. Using a pastry brush, liberally coat one side of each flour tortilla with melted margarine and place flat side down on griddle or skillet with medium heat.
2. Spread grated cheese evenly across each tortilla.
3. Spread Pico de Gallo evenly across the top of one tortilla.
4. Spread the chicken or beef fajita meat evenly across the tortilla with the Pico de Gallo and allow the cheese to melt on both tortillas.
5. Using a spatula, flip the tortilla with cheese only on top of the tortilla with Pico de Gallo and filling.
6. Lightly brown both sides of the quesadilla until lightly golden and remove from heat.
7. Using a knife, cut the quesadilla into 8 pie shaped pieces. Transfer to serving plate, garnish with lettuce, sour cream and guacamole. Makes 1 serving.

Live at Five
8/20/2002
Don Pablo's