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Ingredients
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2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
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1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
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1 tablespoon chopped red onion
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2 teaspoons fresh lemon juice
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1/4 teaspoon Tabasco sauce
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salt and pepper
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1/4 cup sour cream
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3 tablespoons chopped fresh coriander
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24 inches flour tortillas
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1/2 teaspoon vegetable oil
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1 1/3 cups shredded monterey jack cheese
Instructions
- In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
- Season to taste with salt and pepper.
- In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
- Put tortillas on a baking sheet and brush tops with oil.
- Broil tortillas 2 to 4 inches from heat until pale golden.
- Sprinkle tortillas evenly with cheese and broil until cheese is melted.
- Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
- Transfer quesadillas to a cutting board and cut into 4 wedges.
- Top each wedge with a dollop of sour cream mixture and serve warm.