Cumin and Bean Sprout Quesadillas

1. 1

   Toast cumin seeds in large, dry skillet over medium heat 2 to 3 minutes, or until fragrant, shaking pan constantly.

2. 2

   Transfer to small bowl, and set aside.

3. 3

   Warm 1 tortilla in same skillet over medium heat 1 to 2 minutes.

4. 4

   Flip tortilla, and sprinkle with 1/4 cup grated cheese and 1/2 tsp.

5. 5

   toasted cumin seeds.

6. 6

   Scatter with 1/4 cup crunchy bean sprouts, and top with second tortilla.

7. 7

   Cook 2 minutes, or until cheese begins to melt and quesadilla holds together.

8. 8

   Carefully flip quesadilla with spatula, and cook 2 minutes more, or until slightly crisp on both sides.

9. 9

   Transfer to plate.

10. 10

    Repeat with remaining tortillas, grated cheese, cumin seeds, and sprouts.

11. 11

    Cool quesadillas 1 to 2 minutes, then cut into 8 wedges with pizza cutter.

12. 12

    Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.