Quesadillas with Cabbage & Avocado Salad
Active Time: 15 minutes | Total Time: 15 minutes | Serves 2
- 1 large avocado
- 6 radishes
- ½ of a jalapeño, seeded and cut into small pieces
- ¼ cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Pinch kosher salt
- ⅛ of a small green cabbage
- 1 cup Monterey Jack cheese
- 4 6-inch flour tortillas
- 2 tablespoons extra virgin olive oil
Cut the avocado in half and remove the pit. Dice the avocado in its skin without cutting through. Scoop out the pieces into a bowl. Cut the radishes into small pieces and add to the bowl. Chop the jalapeño and cilantro and add to the bowl. Add the lime juice and salt and stir to combine.
Grate the cheese and finely shred the cabbage. Divide the cheese and cabbage (as much or as little as you want) evenly among two of the tortillas. Place the remaining tortillas on top.
In a medium skillet, heat 1 tablespoon of the oil over medium heat. Add one of the quesadillas and cook for about 2 minutes, or until the underside is golden brown. Flip it over and cook 2 to 3 minutes more until golden brown and the cheese has melted. Transfer to a cutting board. Repeat with the remaining quesadilla and oil.
Cut the quesadillas into triangles and serve with the avocado salad.
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