1 small jalapeño – scrape seeds and veins (if you are wimpy like me)
1 lemon or lime – (lime is more traditional, but I have lemons)
A handful of greens per person – shredded
olive oil - lemon juice (2:1 ratio)
salt and pepper to taste
Instructions
Mise en place ~ Gather your ingredients
Wash all vegetables
Dice tomatoes
Fine dice onion – I give my onions a quick soak in ice water to mellow the raw taste.
Fine dice jalapeño – the heat is in the veins and seeds – you are the boss.
Dice avocado – add lemon or lime to keep it from turning brown
Shred lettuce
Add olive oil and lemon juice (2:1 ratio)
Heat skillet (I use and iron skillet)
Place tortilla in skillet to warm
Turn and sprinkle hot pepper cheese
Fold in half
When warm and starting to brown flip, and brown slightly the other side
Continue until all tortillas are finished.
Use a sharp knife to cut in pie shaped pieces.
I used my pizza cutter.
Place lettuce down in middle of plate
Top with tomato salsa
Top salsa with avocado
Notes
A dollop of Greek yogurt and a dash of hot sauce are good if you have it on hand. I did not. It was still tasty. Ice tea and if you have room a little bit of icebox cake balances out lunch.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/hot-pepper-cheese-quesadilla-lunch/