Number of servings:
1
Preparation time:
10 minutes
1. Start by making the salsa: Finely dice the tomato, red onion, and jalapeño pepper and transfer to a bowl.
2. Add the lime juice, a pinch of cumin, and salt and pepper to taste. Stir well and set aside for at least 5 minutes to let the flavors meld.
3. Just before serving, add the roughly chopped cilantro to the salsa and mix one more time.
4. Heat a large non-stick skillet over medium heat with a small amount of oil. Place the tortilla on the skillet.
5. Evenly sprinkle the shredded cheese over the entire surface of the tortilla, then sprinkle with the chopped fresh mint.
6. Heat on low, watching closely, until the cheese begins to melt and the bottom of the tortilla is lightly golden.
7. Once the cheese is melted, carefully fold the tortilla in half and gently press it down with a spatula.
8. Cook the quesadilla, flipping it every 30 seconds, until both sides are golden and crispy.
9. Remove the finished quesadilla to a cutting board, cut it into triangles, and serve immediately with the fresh Pico de Gallo and a dollop of thick yogurt.
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