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In a large sauté pan or skillet, heat Chipotle olive oil. Place tortillas in pan. (it is ok if 1/2 of tortilla is not touching bottom of pan). On the tortilla half that is in the pan, top with cheese and salsa.
Fold the open half over the ingredients and sauté until bottom half becomes golden brown. Carefully turn quesadilla over cooking the top 1/2 of the tortilla. When golden brown, remove from heat.
Garnish with sour cream, tomato and micro-greens.
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