This avocado quesadilla recipe is courtesy of Avocados from Mexico
- 1 ripe avocado halved, pitted and peeled
- 1/3 cup ranch salad dressing
- 4 (6-inch) flour tortillas, any flavor
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup corn kernels
Prepare an avocado and ranch dressing dip by blending together the ranch dressing and half the avocado in a blender or food processor until smooth. Transfer to a small serving bowl and set aside.
Cut the remaining half of the avocado into 8 slices.
Heat a skillet over medium heat and place one tortilla in the skillet. Heat the tortilla just until warm, about 30 seconds. Turn the tortilla over and sprinkle 2 tablespoons of the grated cheese on half of the tortilla. Heat just until cheese melts, about 2 minutes. Remove from skillet.
Place 1 tablespoon corn and 2 slices avocado on top of cheese; fold other half of tortilla over avocado; press the edge together. Remove to serving plate; cut into thirds. Repeat with remaining tortillas.
Serve with avocado ranch dressing.
Makes four quesadillas.
Nutritional information, per quesadilla:
290.06 calories, 6.91 g protein, 22.11 g carbs, 3.42 g fiber, 19.88 g fat (5.33 g saturated)