Ingredients Jump to Instructions ↓

  1. 2 medium limes

  2. 3/4 teaspoon chili powder

  3. 1/2 teaspoon ground coriander

  4. 1/2 teaspoon sugar

  5. 1/2 teaspoon salt

  6. 4 teaspoons olive oil

  7. 1 head romaine lettuce, leaves cut crosswise into 3/4-inch-wide strips

  8. 1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large

  9. 1 small avocado (about 8 ounces), cut into 1/2-inch wedges

  10. 2 green onions, thinly sliced

  11. 8 flour tortillas (6 inches each)

  12. 6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups) Green onions for garnish

Instructions Jump to Ingredients ↑

  1. : From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar, and salt. Whisk in oil until blended. To bowl, add lettuce, tomatoes, avocado, and green onions. Toss well. Heat nonstick 10-inch skillet over medium heat until hot. Place 1 tortilla in skillet. Sprinkle with one-fourth of cheese. Top with second tortilla, pressing lightly. Cook quesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minute longer or until cheese melts. Cut quesadilla into wedges; place on large dinner plate. Repeat with remaining tortillas and cheese. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you like.


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