Perfect for a quick dinner!
I took two corn tortillas (gluten free!), and smeared one of them with goat cheese from a TJ's goat cheese medallion (as I wrote about here).
I like to craft my quesadillas directly on the pan, so after greasing the pan with a little olive oil and putting down one tortilla, I added on top chopped beets, and sauteed onions, then covered with the other tortilla. Let cook until both sides are warm and a little crispy from the olive oil, flipping half-way through.
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