| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
California |
Cklive17, Pdate |
1 |
servings |
INGREDIENTS
| 4 |
|
Vine-ripened tomatoes |
| 2 |
|
Firm-ripe California avocados |
| 2 |
tb |
Chopped red onion |
| 4 |
ts |
Fresh lemon juice |
| 1/2 |
ts |
Hot sauce |
| 1/2 |
c |
Sour cream |
| 6 |
tb |
Chopped fresh coriander |
| 8 |
|
Flour tortillas; (6 to 7-inch) |
| 1/4 |
ts |
Vegetable oil |
| 2 2/3 |
c |
Coarsely grated Monterey Jack |
|
|
Coriander sprigs for garnish |
INSTRUCTIONS
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.
Yield: 2 servings
Converted by MC_Buster.
Per serving: 2134 Calories (kcal); 66g Total Fat; (28% calories from
fat); 54g Protein; 327g Carbohydrate; 51mg Cholesterol; 2877mg Sodium
Food Exchanges: 21 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit;
13 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9373
Converted by MM_Buster v2.0n.
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