Giant Cheese and Avocado Quesadilla
Pineapple
Ingredients
- 10 soft taco-size flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded pepper-Jack cheese
- 1 (12-oz) jar sliced roasted red peppers, well drained
- 2 avocados, cubed
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 Tbsp olive oil, divided
- 1 (8-oz) carton sour cream
- 1 (1-oz) envelope Ranch dressing mix
- 3 Tbsp lime juice
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 425°F. Arrange 6 tortillas around perimeter of a large greased rimmed baking sheet, allowing about one-third of each tortilla to hang over edge of pan. Place 2 tortillas in middle of baking sheet, overlapping other tortillas.
- Top with cheeses, peppers, avocado, garlic powder, and cumin. Fold outside tortillas over filling toward center. (They will not completely cover filling.) Place 2 tortillas in the center to completely cover filling.
- Brush top of tortillas with ½ Tbsp oil. Place a second baking sheet on top of tortillas to keep quesadilla flat while baking. Bake 20 minutes or until golden and crisp. Brush with ½ Tbsp oil. Cool 5 minutes.
- Meanwhile, stir together sour cream, Ranch mix, lime juice, and onions. Cut quesadilla into 6 large squares or 12 smaller squares; reserve half for another meal. Serve remaining quesadillas with sour cream mixture.
Side Dish Ingredients
- 1 (20-oz) can pineapple chunks in juice
Side Dish Instructions
- Serve pineapple with quesadillas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
645
|
108
|
753
|
| Fat (g) | 40 | 0 | 40 |
| Sat. Fat (g) | 18 | 0 | 18 |
| Protein (g) | 21 | 2 | 23 |
| Carb (g) | 52 | 25 | 77 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 1094 | 0 | 1094 |
Budget Friendly Meal Plan
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