Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Cotija is a salty aged Mexican cheese. Shredded Monterey Jack helps hold the quesadillas together.

Julianna Grimes Bottcher
Recipe by Cooking Light March 2007

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Credit: Jeff Kauck; Styling: Melanie J. Clarke

Recipe Summary test

Yield:
6 servings (serving size: 3 quesadilla wedges and 1/4 cup avocado mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges.

  • Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently. Serve with quesadillas. Garnish with cilantro sprigs and lime wedges, if desired.

Nutrition Facts

422 calories; calories from fat 31%; fat 14.3g; saturated fat 5.6g; mono fat 5.1g; poly fat 1.5g; protein 21.1g; carbohydrates 46.6g; fiber 10g; cholesterol 38mg; iron 1.2mg; sodium 957mg; calcium 157mg.
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