- 1 [14-ounce / 400-g] pack Tex-Mex nachos shredded cheese, divided
- 1/2 cup [125 mL] chuncky salsa
- 8 medium-size flour tortillas
- 1 tomato, chopped
- 1 avocado, chopped
- 2 tablespoons [30 mL] freshly chopped parsley or cilantro
- 2 teaspoons [10 mL] lime juice
|
- Set aside 1 cup [250 mL] shredded cheese.
- Mix together remaining cheese and salsa.
- Spoon 1/3 cup [80 mL] mixture over half of each tortilla; fold other half over.
- Cook tortillas, a few at a time, into an ungreased frypan over medium heat, for approximately 2 minutes on each side.
- Leave to cool for 5 minutes; cut each tortillas into 3 triangles.
- Meanwhile, preheat broiler.
- Evenly sprinkle reserved shredded cheese over each triangle; melt cheese under preheated broiler.
- Into a bowl, mix together chopped tomato, avocado and parsley or cilantro and lime juice.
- Just before serving, spoon 1 tablespoon [15 mL] tomato/avocado mixture over each quesadilla.
|
