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Quesadilla with Peppers and Avocado

41 Reviews
97% would make this recipe again

A simple and easy dish, which pleases kids of all ages.

Preparation : 10 min Cooking : 10 min
460 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

4 wheat tortillas, large 260 g
Oven-Roasted Peppers, cut into thin strips
2 avocados, cut into small cubes 340 g
1/2 red onions, chopped 80 g
4 tbsp fresh cilantro, chopped 8 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/4 tsp ground cumin 0.4 g
1 1/3 cup Cheddar cheese, grated 100 g
salt [optional]
ground pepper to taste [optional]

Before you start

Depending on the quantity of quesadillas you wish to prepare, you may choose to cook them in a nonstick pan, or to arrange them on a baking sheet then broil them in an oven, at about 10 cm from the heat.

Method

  1. Put half of the tortillas on a working surface. Put all ingredients, except the cheese, in a bowl. Mix the ingredients well to distribute the spices evenly in the mixture. Portion out the mixture onto the tortillas, spread it evenly over the tortilla surfaces, then top with the cheese and cover with the remaining tortillas.
  2. Sauté each quesadilla in a nonstick pan over medium-low heat 1-2 min, then flip it over using a spatula. Cook an additional 2 min until the cheese has melted and the tortillas are golden-coloured. Pay attention not to overcook the tortillas to a crispy texture – they should remain somewhat soft and pliable. Repeat with the remaining quesadillas. (You can keep them warm in a 95°C/200°F oven for a few minutes). Alternatively, quesadillas may be broiled, about 2 min per side. Do not overcook: tortillas should not be too crisp and remain soft.
  3. Cut each quesadilla into 6 wedges then serve.

Nutrition Facts Table

per 1 Serving (180g)

Amount

% Daily Value

Calories

460

Fat

24 g

37 %

Saturated 8 g
+ Trans 0 g

40 %

Cholesterol

30 mg

Sodium

470 mg

20 %

Carbohydrate

50 g

17 %

Fibre

8 g

31 %

Sugars

5 g

Protein

14 g

Vitamin A

56 %

Vitamin C

243 %

Calcium

21 %

Iron

23 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ¼ servings
Grain Products : 2 servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Vitamin B12
Good source of  :
Calcium, Copper, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Excellent source of  :
Fibre, Folacin, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin C, Vitamin E, Vitamin K
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 1
Meat and Alternatives 1
Fats 4

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Members' Reviews

41 Reviews (37 with rating only ) 97% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
MelanieBaur
october 04, 2010 | I would make this recipe again

My husband doesn't care for avocado, but I loved it. In his, I followed someone elses advice and added some beans instead. Not bad! HOWEVER!! I followed the directions for broiling (10 min). By minute 8, things were smoky and charred, we had to peel the top tortilla off and start with a new one. If you're going this route, watch closely to make sure things don't get burnt!!!

Useful 1
sadalaks
march 30, 2009 | I would make this recipe again

Instead of roasting peppers, I used jarred roasted red peppers in oil to save time. I thought there was too much filling for the 4 quesadillas. Next time I will make less. The kids really loved these - will def make again.

Useful 0
jazz483
february 26, 2009 | I would make this recipe again

I tried it and it was great. Everyone really enjoyed the mix and they could see how easy it would be to change it up with different veggies. For my peppers, I sliced them into strips and sprayed them with Pam before putting into the oven. This eliminated the peeling and cutting step later. Next I will add it with kidney beans and black beans like Jakobpunkt mentioned.

Useful 1
Jakobpunkt
january 17, 2009 | I would make this recipe again

I refried some kidney beans and black beans and added them for protein. It was excellent.

Useful 2

This recipe is in the following categories

Vegetables | Sandwiches | Main courses/Entrées | High Iron | Vegetarian | Halal | High Fibre | High Calcium | Kosher | Mexican

Top Reviews

View All Reviews
Jakobpunkt
january 17, 2009 | I would make this recipe again

I refried some kidney beans and black beans and added them for protein. It was excellent.

Useful 2
MelanieBaur
october 04, 2010 | I would make this recipe again

My husband doesn't care for avocado, but I loved it. In his, I followed someone elses advice and added some beans instead. Not bad! HOWEVER!! I followed the directions for broiling (10 min). By minute 8, things were smoky and charred, we had to peel the top tortilla off and start with a new one. If you're going this route, watch closely to make sure things don't get burnt!!!

Useful 1
jazz483
february 26, 2009 | I would make this recipe again

I tried it and it was great. Everyone really enjoyed the mix and they could see how easy it would be to change it up with different veggies. For my peppers, I sliced them into strips and sprayed them with Pam before putting into the oven. This eliminated the peeling and cutting step later. Next I will add it with kidney beans and black beans like Jakobpunkt mentioned.

Useful 1