This week’s menu features a Mexican-influenced dinner. Cheesy quesadillas and a fabulous fresh salsa comingle and create slightly spicy deliciousness. A small twist on the classic quesadillas adds a bit of a crunch and a little more flavor. The entree is easily dipped in the tomato-rich salsa. Of course, the dishes can be eaten separately, but where’s the fun in that?

QUESADILLA

What you’ll need:

Pour one tablespoon of olive oil into a pan and heat it on the stove until warm. Add one tortilla to the pan, then sprinkle cheese on top (as much as you please), and add another tortilla on top to close it up. Cook until the tortillas are slightly golden and a bit crispy.

SALSA FRESCA

4 ripe tomatoes

Chop all ingredients (except the olive oil, salt, and lime). Then combine them with olive oil, salt, and lime juice, in a large bowl. Cover and put in the fridge for at least 15 minutes to allow the veggies to soak up the olive oil. Then serve it with your favorite chip or quesadilla.

— by Rachael Lander