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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (428g) Recipe makes 2 servings |
||
| Calories 801 | ||
| Calories from Fat 463 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 51.5g | 79% | |
| Saturated Fat 22.0g | 110% | |
| Monounsaturated Fat 21.8g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 970mg | 40% | |
| Potassium 1033mg | 29% | |
| Total Carbohydrate 59.3g | 19% | |
| Dietary Fiber 10.9g | 43% | |
| Sugars 6.3g | ||
| Protein 29.5g | 59% | |
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Avocado Quesadillas
By: ratherbeswimmin'
Jan 16, 2003
Gourmet Magazine. Add jalapneno slices for more bite.
SERVES 2
Ingredients
- 2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
- 1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
- 1 tablespoon chopped red onion
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- salt and pepper
- 1/4 cup sour cream
- 3 tablespoons chopped fresh coriander
- 24 inches flour tortillas
- 1/2 teaspoon vegetable oil
- 1 1/3 cups shredded monterey jack cheese
Directions
1
In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.2
Season to taste with salt and pepper.3
In another small bowl, mix together sour cream, coriander, salt and pepper to taste.4
Put tortillas on a baking sheet and brush tops with oil.5
Broil tortillas 2 to 4 inches from heat until pale golden.6
Sprinkle tortillas evenly with cheese and broil until cheese is melted.7
Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.8
Transfer quesadillas to a cutting board and cut into 4 wedges.9
Top each wedge with a dollop of sour cream mixture and serve warm.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Emily Elizabeth
On Jul 20, 2008
I set these out after dinner along with many other finger foods and this was gobbled up with only one piece left! I used corn tortillas since I can't eat wheat and used mexican cheese, but otherwise followed the recipe exactly. I recommend either using foil or lightly greasing your pan. My corn tortillas stuck a little bit. Also, be aware that the cheese melts fast (less than a minute) so be ready to take them out!
From: Ck2plz
On Jun 25, 2008
OMG, this was so good. The only change was I used dried coriander. I will try fresh next time. I lightly spread olive oil on a tortilla and browned in a pan. I only added the mixture on one side and folded the tortilla over the mixture(looks like a taco). Cut in half and serve. Like someone said you could use this as a dip.
From: Jillian L
On Feb 19, 2003
We had a couple of friends over and I made these delicious and different quesadillas. I had to make two batches, one for the hotties and one for the milds. I increased the Tabasco to 1 t. and added chopped jalapeno pepper for the hotties. The original recipe was perfect for the milds. Monterey Jack cheese was a great choice. Thanks a bunch.
From: Thellie
On Feb 28, 2003
This was very good and had people asking for the recipe. I cut it into small squares and used as an appetizer. The filling would also be good as a dip w/chips. Thanks.
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