MENU
 
 
 
 

  • Quesadillas With Avocado And Tomato Salsa

    0 votes
    Quesadillas With Avocado And Tomato Salsa
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x plum tomatoes, minced
    • 1/2 sm red onion, chopped
    • 1 x jalapeno chile, seeded and chopped
    • 2 Tbsp. lime juice
    • 1/4 c. minced fresh coriander
    • 1 clv garlic, chopped
    • 2 Tbsp. extra virgin olive oil
    • 1 x ripe avocado, peeled and diced
    •     Coarse salt and freshly cracked black pepper to taste
    •     Quesadillas
    • 2 Tbsp. extra virgin olive oil
    • 2 c. thinly sliced mixed mushrooms
    • 5 x green onions, sliced thinly
    • 1 x finger chile, sliced thinly
    • 1/2 sm red onion, peeled, halved, and sliced thinly
    • 1 x yellow pepper, cored, seeded, stem removed and sliced thinly
    • 2 clv garlic, minced
    •     Coarse salt and freshly cracked black pepper to taste
    • 2 c. grated manchego cheese
    • 2 c. grated Monterey Jack cheese
    • 10 med flour tortillas
    •     Assembly
    • 1/2 c. lowfat sour cream
    • 1 Tbsp. minced chives

    Directions

    1. Put all the ingredients in a large non-reactive bowl and stir to combine.
    2. Quesadillas:Preheat a grill on medium.
    3. Heat the extra virgin olive oil in a large skillet on medium heat. Add in the mushrooms and saute/fry for about 2 min or possibly till the juices are released. Add in the green onions, finger chili, red onion, and yellow pepper and saute/fry till softened, about 4 min longer. Stir in the garlic and continue sauteing for 1 minute longer. Season to taste with salt and pepper.
    4. Set aside.
    5. Place 5 tortillas on a board and divide the vegetable mix among them and spread the vegetable mix proportionately over the entire surface of the tortilla. Sprinkle the cheeses over the vegetables and top with the remaining tortillas. Put the tortillas on the grill and cook for about 1 1/2 to 2 min or possibly till crisp on one side. Flip the quesadillas and continue cooking for 1 1/2 to 2 min longer or possibly till the cheese is melted inside.
    6. Transfer the quesadillas to a board and cut them into 4 wedges each.
    7. Assembly:Serve the quesadillas with the Avocado and Tomato Salsa, lowfat sour cream and chives.
    8. Sauteed leeks would make a delicious substitute for the mushrooms in this recipe. Just wash and chop 2 medium leeks and saute/fry them in the extra virgin olive oil till soft, about 8 min.
    9. Yield is 10 servings.

    Similar Recipes

    Leave a review or comment