Two hundred photos! It's time for another recipe! This one is for a quick and easy snack (or late, late dinner if you're me): Rebecca's Gluten-Free North of the Border Quesadilla
Slap a tablespoon virgin coconut oil in the pan to heat. Cut one brown rice tortilla in half and place in pan. Layer sliced cheddar cheese, a couple tablespoons chipotle salsa, and about 1/2 cup pre-cooked lentils (I got mine from Trader Joe's-- precooked in a bag), and top with second half of tortilla. Cook on both sides until brown and crispy (around 5 minutes each side, more or less).
Coconut oil comes in a solid and is known for a myriad of health benefits including improving skin and the digestive system, strengthens the immune system, aids in weight loss, contains anti-bacterial and anti-viral properties, helps in dissolving kidney stones, and myriads of other benefits. Definitely worth checking out! It adds a little bit of a light sweetness to foods, like almond oil does.
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