Avocado Quesadillas
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
Ingredients
- 1 tablespoon canola oil
- 16 corn tortillas (6 inches)
- 2 cups 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
Reviews
I cut the recipe down for two. I added onions, jalapeno slices, and sliced apples to the quesadillas. Delicious! Thank you, Debbie, for sharing this recipe.
This recipe was really delicious and my whole entire family enjoyed it! I changed it a little bit by using guacamole instead of avocado. I did this because it was faster prep time and I can get dinner on the table faster.
This recipe is quick and easy to prepare. The quesadillas taste delicious. Even the carnivores in the family didn't seem to notice the lack of meat! This recipe is a keeper and will be filed under "quick & easy" and subtitled "yummy."
The avocado is not overly noticeable, which is a benefit for non-avocado-lovers, but it adds a nice creaminess. I added a sprinkle of ground beef crumbles (cooked!) in each one. I would make it again.