This “quesadilla pizza” marries health & the flavors of Spring. It is a great little make-in-mere-minutes snack that feeds you (with the veggies) & the little ones (with plain quesadilla) at the same time!
2 tortillas (we use Ezekiel sprouted whole grain)
A handful of grated cheese (we use a mix of swiss & gruyere)
2 asparagus spears, shaved with a veggie peeler
A handful of fava bean leaves (you can use spinach or kale instead)
Zest of ½ a lemon (use a cocktail zester to get beautiful & robust curls)
A ball of fresh mozzarella, torn (since you are being healthy, why not be cheesy?)
Get the quesadilla going the normal way: scatter the top of one tortilla with cheese, cover with another tortilla and heat in a dry skillet, turning occasionally until the cheese has melted and the tortillas are browned.
Meanwhile, in another skillet, heat a tablespoon of olive oil and add the asparagus and greens. Cook until just done and season with salt.
Plop the quesadilla on a cutting board and cut into pie slices. Arrange the veggies on top, and add mozzarella, lemon curls, and pepper.