My 10-year-old daughter has been learning to cook simple meals for our family, and quesadillas are one of her favorite things to make. I'm not sure if everyone knows what quesadillas are, but in case you don't know, quesadillas are simply tortillas, buttered on the outside, and filled with cheese. We cook them until they are crispy in a skillet.
Quesadillas are a very common food here in the southwestern USA, but we didn't eat them for years since my husband and daughter were not eating many grains. Recently, though, we have found excellent grain-free tortillas, and we've been so excited to once again eat quesadillas.
October is panning out to be the month of the tomato here, with lots of tomatoes fresh from our garden. Fresh salsa and sour cream are perfect accompaniments to quesadillas. This recipe for fresh tomato salsa is very simple. I've purposely made it with ingredients I generally have on-hand by substituting coriander and cayenne pepper for the typical fresh cilantro and jalapenos.
Fresh Tomato Salsa
Makes about 1.5 cups salsa
1 cup fresh ripe tomatoes, chopped
2 green onions, sliced thinly
2 tsp fresh lime juice
1/4 tsp salt
1/8 tsp coriander
2 dashes cayenne pepper (use more if you like your salsa very spicy)
Chop the tomatoes and slice the green onions.
Juice the lime. A lemon reamer works great for this.
Combine all ingredients in a bowl and stir to combine.
Serve immediately. Fresh tomato salsa is great with tortilla chips, quesadillas, or tacos.
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