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I found this wonderful recipe in my newest library cookbook find “Gourmet Every Day” and I adapted it to work with what I had on hand. This is a great appetizer, lunch or light dinner. I can’t tell you how delicious, creamy and crispy these little quesadillas are. My kids absolutely love them and so do my husband and I. I served them at an appetizer dinner party and they were a HUGE hit with everyone. They are quick and easy to make with little clean up – you can’t beat that.
Avocado and Olive Quesadillas:
Recipe and photos by For the Love of Cooking
Recipe adapted from “Gourmet Every Day”
- 1 6 oz can of sliced black olives, drained
- 3 firm-ripe avocado, halved, pitted, peeled and finely diced
- 3 small baby bell peppers, finely chopped
- 1/3 cup fresh chopped cilantro
- 2 tbsp red onion, finely chopped
- Juice of 1 lime
- Sea salt to taste
- 4 flour tortillas
- Mexican blend of cheese, shredded
Chop all of the vegetables. Stir together olives, avocado, bell pepper, cilantro, onion and lime juice. Season with sea salt to taste.
Put tortillas on a large baking sheet. Broil tortillas 2-4 inches from the heat until pale golden brown, about 45 seconds. Turn tortillas over and cover with cheese; broil until melted and bubbling, about 30 seconds. Divide olive mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
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