What is a plant-based diet? How can you be healthy and eat better? What does a meal look like that is plant forward? Registered Dietitian Nutritionist Sara Robbins from Dairy Max answered all of the following questions Monday.
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Below is a healthy alternative recipe for a quesadilla.
Oaxaca Cheese Quesadillas
- ½ red onion
- 1 jalapeño
- 3 cloves garlic
- 1 bunch cilantro
- Salt and pepper to taste
- ½ cup vegetable oil
- 6 ounces Oaxaca Cheese, shredded
- 12 corn tortillas
Set the oven to broil. Line a cookie sheet with foil.
Roughly chop the onion and jalapeño, mash the garlic cloves and spread on the cookie sheet. Roast until all the vegetables are lightly charred and partially cooked.
Remove the cilantro leaves and combine in a food processor with the roasted vegetables; pulse together. Season with salt and pepper. With the food processor running, slowly add oil until the pesto reaches a sauce consistency.
Spread an ounce of cheese and about two teaspoons of cilantro pesto between 2 corn tortillas. In a hot, dry sauté pan or on a griddle, toast both sides of the quesadillas until the cheese barely melts.
Slice into quarters and serve warm with Hot Pickled Onions.
Tips + Tricks:
- Try brushing leftover pesto onto corn on the cob, toss it with shredded pork, or spoon it over grilled steak.
- You may use a little nonstick spray to toast the quesadillas but too much will be soaked up by the tortillas and keep them from crisping.