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Ingredients
- 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
Directions
- 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 Tabasco and season with salt and pepper. In another small bowl stir together lowfat sour cream, coriander, and salt and pepper to taste.
- Preheat broiler.
- Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat till pale golden brown. Turn tortillas and broil till other sides are pale golden brown. Sprinkle tortillas proportionately with Monterey Jack and broil till cheese is melted and bubbling. Spread avocado mix proportionately over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
- Top each wedge with a heaping tsp. of lowfat sour cream mix and garnish with coriander sprigs.
- Makes 2 Servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 2 servings | |
| Calories 397 | |
| Calories from Fat 294 | 74% |
| Total Fat 33.45g | 42% |
| Saturated Fat 20.17g | 81% |
| Trans Fat 0.03g | |
| Cholesterol 93mg | 31% |
| Sodium 495mg | 21% |
| Potassium 126mg | 4% |
| Total Carbs 2.33g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.88g | 1% |
| Protein 22.21g | 36% |
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