CHEESY AVOCADO QUESADILLAS
Steps:
- Heat medium skillet over medium heat. Add beef. Brown beef, stirring frequently, until browned and no longer pink, about 10 minutes. Add chili powder, cumin, garlic, onion, salt, oregano, paprika, pepper, green chiles and tomatoes. Stir well and cook until all liquid has evaporated, stirring occasionally, about 10 more minutes. Remove from heat.
- Spread butter on one side of one tortilla. Heat another large skillet (or griddle) to high heat (about 400 degrees if using an electric griddle.) Place tortilla buttered side down on hot surface. Top with 1/4 beef mixture and 1/4 the avocado chunks, and 1/2 cup cheese. Spread butter on one side of a second tortilla, and place buttered side up on top of first tortilla. Let cook 1-2 minutes longer or until browned on the bottom. Carefully turn over and cook 2-3 minutes on second side, or until browned on the bottom. Remove from heat and set aside. Repeat with remaining tortillas and fillings.
CHEESY QUESADILLAS WITH AVOCADO
Brooke is a huge Mexican food fan. In fact, when Jack was one week old, Brooke had such a mean craving that we took him out to a Mexican spot near us. So it's no surprise that Jack has become a big fan, too. And since quesadillas are pretty much Mexican grilled cheese, we make them just to give him a little variety, and use them as an opportunity to get a little avocado (which is chock-full of vitamins and has more potassium than a banana) into his diet.
Yield serves 4 kids or 2 adults
Number Of Ingredients 3
Steps:
- Sprinkle each of 4 tortillas with 1/4 cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.
- Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.
- If you've got a salsa fan like we do in Jack, you can offer a little mild salsa for dipping.
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