Sun Dried Tomato Avocado Quesadilla Food
SUN-DRIED TOMATO & AVOCADO QUESADILLA
I made this when I was home taking care of a sick kiddo -- using up ingredients I had around. It honestly was the best quesadilla I've ever had -- too good not to share! ;) Hope you like it as much as I do.
Provided by megs_
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix in a bowl the cream cheese & pesto.
- On a buttered skillet, place one tortilla.
- Spread tortilla with cream cheese mix.
- Top that with avocado.
- Top that with cheese.
- Top that with the other tortilla.
- When ready, flip and crisp to your liking. Slice and serve!
Nutrition Facts : Calories 476.9, Fat 28.2, SaturatedFat 8.3, Cholesterol 27.9, Sodium 685.5, Carbohydrate 41, Fiber 8.6, Sugar 2.9, Protein 17.6
SALMON QUESADILLAS WITH SUN-DRIED TOMATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
- In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.
PORTABELLA & SUN-DRIED TOMATO QUESADILLA
I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.
Provided by Bippie
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On one half of each tortilla, layer evenly all the ingredients in the order given.
- Fold each tortilla over to create a "half moon" and press down lightly.
- Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.
Nutrition Facts : Calories 381.6, Fat 18.2, SaturatedFat 6.5, Cholesterol 47, Sodium 903.7, Carbohydrate 35.4, Fiber 3.9, Sugar 4.7, Protein 21.1
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