Lunch: Avocado Quesadillas Recipe
Ingredients
1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups (8 ounces) shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo
Instructions
Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten.
Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas.
Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
