Amanda Formaro is a crafty, entrepreneurial mother of four children. She loves to bake, cook and make crafts. While cooking, she enjoys experimenting and finding new ways to combine flavors. Check out her blog, Amanda's Cookin' at www.amandascookin.com.
6 8-inch flour tortillas
1 ripe medium avocado, peeled and cut into chunks
1/2 small onion, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup shredded Kraft Mexican Style Cheddar Pepper Jack
1/4 cup Breakstone's sour cream
1 cup shredded Colby Jack
In a large bowl, mix together the avocado mixture, 1/2 cup Pepper Jack cheese, sour cream, and 1/2 cup Colby Jack cheese.
Spread avocado mixture on one side of 3 of the flour tortillas. Top with remaining tortillas and press down gently.
Preheat broiler and using a pizza cutter, cut each tortilla into 8 triangles. Place on large cookie sheet and sprinkle with remaining 1/2 cup of Colby Jack cheese. Broil about 3 minutes until cheese is just melted.
Serve with sour cream or taco sauce. Corn tortillas can also be used.