Grilled Avocado Quesadilla

• For the Tortillas
• 85 grams cornmeal
• 145 grams brown rice flour
• 40 grams tapioca flour
• 200 milliliters hot water
• 62,5 milliliters coconut oil
• 1/4 teaspoon salt
• For the Filling
• 150 grams ripe avocado, mashed
• 75 grams roma tomatoes, diced
• 50 grams red onion, thinly sliced
• 7 grams cilantro, chopped
• 1/2 teaspoon cumin powder
• 15 milliliters lime juice
• 1/4 teaspoon salt

1. Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.
2. Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.
3. Stir in hot water and coconut oil until dough comes together into a smooth ball.
4. Divide the dough into 6 equal portions.
5. Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.
6. Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.
7. Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.
8. Grill the filled tortillas for 2-3 minutes per side.
9. Transfer grilled quesadillas on a chopping board and cut into quarters.

cornmeal, brown rice flour, tapioca flour, milliliters, coconut oil, salt, filling, avocado, roma tomatoes, red onion, cilantro, cumin powder, lime juice, salt

Taken from food52.com/recipes/74101-grilled-avocado-quesadilla (may not work)