- 2 small flour tortillas
- 2 tablespoons Lemony Flaxseed Spread with Ginger and Honey
- 1 small ripe heirloom tomato, sliced
- 2 oz Brie cheese, sliced thin
Spread each tortilla with a generous tablespoon of the Flaxseed Spread. On one of the tortilla, spread evenly the tomato slices then layer with cheese slices and top with the remaining flour tortilla.
Heat griddle or large frying pan over medium high heat until bottom of pan is hot. Place quesadilla in the pan and heat until the bottom tortilla begins to color, one to two minutes. Turn over and cook the remaining side until it turns slightly golden. Remove from the heat and transfer to a work place. Using a pizza cutter or sharp knife, cut into four pie-shaped pieces.