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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings (2 quesadillas each)

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

Directions

  • 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.
Nutrition Facts
2 quesadillas (calculated without additional pico de gallo): 611 calories, 37g fat (15g saturated fat), 50mg cholesterol, 455mg sodium, 54g carbohydrate (2g sugars, 12g fiber), 20g protein.

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