Avocado Tomato Quesadilla

Avocado Tomato Quesadilla served with tomato slices and sour cream.

One of my favorite cuisines is Mexican food. I can pretty much eat a Mexican salad or tacos anytime. But quesadillas have never been a go-to option for a pretty obvious reason: they’re made with cheese! But since So Delicious has come out with so many vegan and low-protein cheese options in my adulthood, quesadillas are now an actual option for me.  I use the So Delicious Cheddar Jack Shreds, but they also have Mozzarella Shreds and Cheddar Shreds, so feel free to use whichever cheese you like in this recipe.

I’m also just a huge fan of avocado. I think I first came up with this idea when I was trying to figure out what to make with a leftover half of an avocado and a tomato that wasn’t a salad. I looked for some ideas on Pinterest and found a recipe similar to this on The Garden Grazer blog and adapted it for us PKUers.

The avocado in this quesadilla gives this recipe a great texture. While I didn’t add any seasonings to this recipe, if you wanted to spice it up it’s a very easy addition to make. I would probably add some cayenne pepper if I wanted to make this quesadilla a little more spicy.

I served my quesadilla with some sour cream and some tomato slices. I am on Kuvan so adding sour cream is an easy option for me. But for those of you who can’t eat as much phe, you can also serve this dish with my Fresh Guacamole (if you want more avocado!), Corn Salsa, pico de gallo, or some tomato slices. I used the other half of my tomato from this recipe to add to my plate. I sliced the tomatoes and topped them with some salt and pepper.  

Comment below if you want to see any other Mexican inspired recipes! Also let me know what you would serve this quesadilla with! Enjoy!

Avocado Tomato Quesadilla served with tomato slices and sour cream.

Ingredients:

½ avocado (52g)

½ roma tomato (50g)

¼ cup So Delicious Cheddar Jack Shreds (28g)

1 Cambrooke Tortilla Wrap

1 tbsp. butter

Servings per recipe: 1

Serving size: 1 quesadilla

Phe per serving: 78mg

Directions:

1. Cut avocado into slices or chunks. Put into a small mixing bowl and mash it with a fork until it becomes creamy.

2. Remove seeds from tomato, then dice tomato into small pieces.

3. Melt butter in frying pan, then place the tortilla wrap in the pan.

4. Cover half of the tortilla with the avocado, tomato, and cheese. Then fold remaining half of tortilla over the filling.

5. Cook for 1-2 minutes. Flip the tortilla and cook for another 1-2 minutes.

6. Remove from pan, cut tortilla into triangle pieces.

7. Serve with more guacamole, pico de gallo, corn salsa, or sour cream and enjoy!