<http://schema.org/recipeInstructions>
"Quickly brush the topside of the quesadilla with a light coating of olive oil, and flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about a minute or two. Brush the topside with a light coating of olive oil, flip it and cook until the underside is golden and crispy. Flip it once more and immediately transfer it to a cutting board."^^<http://www.w3.org/2001/XMLSchema#string>
<http://cookieandkate.com/2013/tomato-olive-and-chickpea-quesadilla-with-dill-yogurt-dip/>