Avocado Quesadillas Recipe

• 2 x vine-ripened tomatoes
• 1 x hard-ripe California avocado
• 1 Tbsp. minced red onion
• 2 tsp fresh lemon juice
• 1/4 tsp Tabasco
• 1/4 c. lowfat sour cream
• 3 Tbsp. minced fresh coriander four 6- to 7 inch flour tortillas
• 1/2 tsp vegetable oil
• 1 1/3 c. coarsely grated Monterey Jack Garnish: fresh coriander sprigs

1. Seed tomatoes and cut into 1/4 inch dice.
2. Quarter avocado, removing pit, and peel.
3. Cut avocado into 1/4 inch dice.
4. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper.
5. In another small bowl stir together lowfat sour cream, coriander, and salt and pepper to taste.
6. Preheat broiler.
7. Put tortillas on a large baking sheet and brush tops with oil.
8. Broil tortillas on a rack set 2 to 4 inches from heat till pale golden brown.
9. Turn tortillas and broil till other sides are pale golden brown.
10. Sprinkle tortillas proportionately with Monterey Jack and broil till cheese is melted and bubbling.
11. Spread avocado mix proportionately over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas.
12. Transfer quesadillas to a cutting board and cut each into 4 wedges.
13. Top each wedge with a heaping tsp.
14. of lowfat sour cream mix and garnish with coriander sprigs.
15. Makes 2 Servings.

tomatoes, avocado, red onion, lemon juice, tabasco, sour cream, fresh coriander four, vegetable oil, fresh coriander sprigs

Taken from cookeatshare.com/recipes/avocado-quesadillas-72498 (may not work)