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    soft flour or corn tortillas
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    4   ounces 
    Manchego cheese, sliced
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    avocado, pitted, peeled, and cut into chunks
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    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.
Heat a grill pan or skillet over medium heat. Slide uncooked quesadilla onto the pan. Squish down with a weight or just press briefly with a spatula. Cook 1 minute, then flip the quesadilla and grill 1 minute more or until cheese is melted.
Transfer the quesadilla to a cutting board and slice into 6 wedges. Serve immediately. Repeat with remaining ingredients. Makes 24 wedges.
Nutrition information
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 (”g) 12, Cobalamin (Vit. B12) (”g) 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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