Beet + Monterey Jack Quesadillas - Ends + Stems with Chef Alison

Name: Beet + Monterey Jack Quesadillas - Ends + Stems with Chef Alison
Ingredients: 1 bunch Beet; 1 bunch Beet Greens (from the bunch of beets, if they aren't attached sub a leafy green of your preference); 1 Tablespoon Kosher Salt (divided); 1 Red Onion (very thinly sliced); 3 Tablespoons White Vinegar (distilled white, or white wine vinegar is ok); 1 ⁄ 4 can Water; 1 teaspoon White Sugar; 6 ounces Monterey Jack Cheese (shredded); 8 Flour Tortillass (8 inches, or whichever you prefer); 3 Tablespoons Unsalted Butter; 2 Tablespoons Canola Oil; 1 Avocado; 1 ⁄ 2 bunch Cilantro

endsandstems.com

Beet + Monterey Jack Quesadillas Why we love it: Ingredients - 1 bunch Beet - 1 bunch Beet Greens (from the bunch of beets, if they aren't attached sub a leafy

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Ingredients

1 bunch Beet
1 bunch Beet Greens (from the bunch of beets, if they aren't attached sub a leafy green of your preference)
1 Tablespoon Kosher Salt (divided)
1 Red Onion (very thinly sliced)
3 Tablespoons White Vinegar (distilled white, or white wine vinegar is ok)
1 ⁄ 4 can Water
1 teaspoon White Sugar
6 ounces Monterey Jack Cheese (shredded)
8 Flour Tortillass (8 inches, or whichever you prefer)
3 Tablespoons Unsalted Butter
2 Tablespoons Canola Oil
1 Avocado
1 ⁄ 2 bunch Cilantro