Recipe from Better Homes and Gardens
4 soft flour or corn tortillas
4 ounces Manchego cheese, sliced
1 avocado, pitted, peeled, and cut into chunks
16 canned or jarred jalapeno slices
Get out 1 tortilla on a work surface. Place about a quarter of the cheese on one half, not too near edge so cheese will not melt out as it cooks.
Top cheese with a quarter of the avocado and four jalapeno slices. Fold tortilla in half over filling to form a semicircle.
Transfer the quesadilla to a cutting board and slice into 6 wedges. Serve immediately. Repeat with remaining ingredients. Makes 24 wedges.
Per Serving: cal. (kcal) 42, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 4, Monosaturated fat (g) 1, fiber (g) 1, pro. (g) 1, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 109, Potassium (mg) 48, calcium (mg) 30, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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