Total:
30 min
Active:
10 min
Yield:
2 servings
Level:
None

Ingredients

Directions

Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and hot sauce and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.

In a lightly oiled non-stick skillet, lay a tortilla. Sprinkle with Monterey Jack cheese. Place another tortilla on top of cheese. Heat until cheese melts. Make 3 more quesadillas.

Cut quesadillas into 4 wedges. Top with avocado and sour cream.

IDEAS YOU'LL LOVE

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Recipe courtesy of Rachael Ray

Rib-Eye Quesadillas

Recipe courtesy of Ree Drummond

Chicken Quesadillas

Recipe courtesy of Ree Drummond

Spicy Lobster Cakes with Mango and Avocado Salsa

Recipe courtesy of Nancy Fuller

Shrimp and Avocado Salad

Recipe courtesy of Food Network Kitchen

Chicken Tacos with Avocado Salad

Recipe courtesy of Food Network Kitchen

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Mini Pumpkin Corn Quesadillas with Brazilian Avocado Butter

Recipe courtesy of Diana Davis

Quesadillas

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking