California Quesadilla

1 tsp. almond oil
2 large flour tortillas
½ cup grated Jack cheese
½ cup grated Cheddar cheese
¼ cup slivered almonds, toasted
Garden Fresh Salsa

Brush a 10 inch, non-stick or heavy cast iron skillet with almond oil; heat over medium heat 2-3 minutes.  Sprinkle one tortilla evenly with cheeses.  Sprinkle with almonds.  Top with remaining tortilla.  Place quesadilla in heated skillet.  Cook over medium heat, 1-2 minutes on both sides, until lightly browned and cheese is melted.  Remove from pan; cut into eight wedges.  Serve with Garden Fresh Salsa.  Makes 4 servings.

Recipe from California Almond, Almond Board of CA