Still one of my favorite lunches of all time, for taste and prep time, the Halo Quesadilla deserves another mention (and photo) on my blog.
The version pictured above is filled with a mexican cheese blend, grilled chicken, chopped tomato and fresh cilantro.
Here are a few tricks to making the perfect halo quesadilla:
Don’t overfill with cheese or other ingredients. It’s better to make 2 than one big huge one.
Most of the cheese should be in direct contact with the pan, with just a little on the tortilla to keep it attached.
After flipping, seal it shut by pressing the outside cheese layers together.
Rotate the pan to concentrate the heat on the outside cheese. It’s best crunchy!
For more instructions, please view the original recipe here.
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