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Quesadilla

  • 505calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 medium limes

  2. 3/4 teaspoon(s) chili powder

  3. 1/2 teaspoon(s) ground coriander

  4. 1/2 teaspoon(s) sugar

  5. 1/2 teaspoon(s) salt

  6. 4 teaspoon(s) olive oil

  7. 1 head(s)

  8. romaine lettuce , leaves cut crosswise into 3/4-inch-wide strips

  9. 1 pint(s) (12 ounces)

  10. cherry tomatoes , each cut into halves or quarters if large

  11. 1 small (about 8 ounces)

  12. avocado , cut into 1/2-inch wedges

  13. 2 green onions , thinly sliced

  14. 8 (6-inch) flour tortillas

  15. 6 ounce(s) (1 1/2 cups)

  16. shredded Monterey Jack cheese with jalapeño chiles

  17. 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, chili powder, coriander, sugar, and salt. Whisk in oil until blended.

  2. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.

  3. 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.

  4. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you like.

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