Rating: 4 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
  • 22 Ratings
Source: Better Homes and Gardens


Recipe Summary

15 mins
2 mins
17 mins
24 wedges


Ingredient Checklist


Instructions Checklist
  • 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 jalapeño 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 Facts

42 calories; fat 2g; cholesterol 3mg; saturated fat 1g; carbohydrates 4g; mono fat 1g; insoluble fiber 1g; protein 1g; vitamin a 48.6IU; vitamin c 0.6mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 109mg; potassium 48mg; calcium 30.3mg; iron 0.2mg.