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- 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
1. 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.
2. Top cheese with a quarter of the avocado and four jalapeno slices. Fold tortilla in half over filling to form a semicircle.
3. 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.
4. Transfer the quesadilla to a cutting board and slice into 6 wedges. Serve immediately. Repeat with remaining ingredients. Makes 24 wedges.
- 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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