Categories: Appetizers, Quesadillas, Tex-Mex
Ingredients
- 2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
- 1 ripe avocados, peeled, pitted, and chopped into 1/4 inch pieces
- 1 tablespoon chopped red onions
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- salt and pepper
- 1/4 cup sour cream
- 3 tablespoons chopped fresh coriander
- 24 inches flour tortillas
- 1/2 teaspoon vegetable oil
- 1 1/2 cups shredded monterey jack cheese
Directions
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In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
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Season to taste with salt and pepper.
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In another small bowl, mix together sour cream, coriander, salt and pepper to taste. Put tortillas on a baking sheet and brush tops with oil.
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Broil tortillas 2 to 4 inches from heat until pale golden.
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Sprinkle tortillas evenly with cheese and broil until cheese is melted.
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Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
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Transfer quesadillas to a cutting board and cut into 4 wedges.
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Top each wedge with a dollop of sour cream mixture and serve warm.