Ingredients:

  • 4 medium whole-wheat tortillas, 7-inch (18cm)
  • 4 tbsp unsalted butter
  • 2 cups shredded low-sodium Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp finely pureed carrots
  • 1 tsp nutritional yeast

Instructions:

  1. Combine the shredded Monterey Jack cheese, Parmesan, and nutritional yeast in a small bowl.
  2. Stir the finely pureed carrots into the cheese mixture until fully incorporated and the color is uniform.
  3. Heat 1 tbsp of unsalted butter over medium heat in a large non-stick skillet or griddle. Wait until the butter foams and sizzles.
  4. Place one 18cm whole wheat tortilla in the pan and sprinkle a generous layer of the cheese blend over the entire surface.
  5. Once the cheese begins to glisten, fold the tortilla in half and press firmly with a spatula.
  6. Cook until the exterior is mahogany colored and the cheese is fully molten.
  7. Remove from heat and let the quesadilla rest for 60 seconds to set the cheese.
  8. Use a pizza cutter to slice the quesadilla into triangles or strips.