A Different Kind of Quesadilla

I enjoy the cheesy quesadilla as much as the next cheesehead but tonight I was trying for a lighter, healthier bite.

I made up for some of that creaminess with plain Greek yogurt. 

I’m going to use this lemon for its zest, and mix it in with two tbsp of yogurt. 

See: zest.

Pinch of sea salt.

I also squeezed half a lemon in. 

Mix her up.

A pickled flower bud of a usually spiny Mediterranean shrub (called Capparis Spinosa), used as a pungent condiment in sauces and relishes. Otherwise known as CAPERS. I eat them NOW but never ate them THEN. Rinse and pat dry. Get ready to saute them over medium-high heat…

With a splash of olive oil until they turn brown and crinkly. Set aside.

Egg.

Crack it.

Beat it.

Pour it into the same pan the capers fried in; give it ten seconds.

Flour tortilla trumps egg.

Flip and sprinkle with shaved Parmesan.

  Homegrown chives.

Goes great on top.

Zested lemon yogurt, capers and more chives for the creamy finished touch.