Sun Dried Tomato Avocado Quesadilla Recipes

PORTABELLA & SUN-DRIED TOMATO QUESADILLA

Portabella & Sun-Dried Tomato Quesadilla image

I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.

Provided by Bippie

Categories Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 whole wheat tortillas
1 avocado, sliced
1 cup shredded cooked chicken
2 cups mozzarella cheese, shredded
1 cup reduced-fat cheddar cheese, shredded
1 1/2 cups portabella mushrooms, thinly sliced
1 cup sun-dried tomato, julienned (not in oil)
1/2 cup green onion, finely chopped
cooking spray
light ranch salad dressing
salsa

Steps:

On one half of each tortilla, layer evenly all the ingredients in the order given.
Fold each tortilla over to create a "half moon" and press down lightly.
Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.

Nutrition Facts : Calories 381.6, Fat 18.2, SaturatedFat 6.5, Cholesterol 47, Sodium 903.7, Carbohydrate 35.4, Fiber 3.9, Sugar 4.7, Protein 21.1

TOMATO AND CHEESE QUESADILLA

Tomato and Cheese Quesadilla image

A very easy to make lunch. If following a gluten free diet ensure gluten-free corn tortillas are used. You can make these in your frypan or flat sandwich toaster (the type that does not cut your bread). You can also add cooked shredded chicken, ham, avocado,onion, capsicums/peppers, herbs, salsa, chilli sauce-basically any ingredients that you would like in a toasted sandwich.

Provided by Jubes

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

2 corn tortillas or 2 wheat flour tortillas
1/4 cup shredded cheese
1 sliced tomatoes

Steps:

Place one tortilla on a plate.
Spread the sliced tomato over the tortilla and then the shredded cheese. I usually leave 1 inch around the edges of the tortilla free as it tends to spread when being cooked and cut.
Top with the remaining tortilla.
Place onto a lightly cooking oil sprayed frypan or sandwich toaster. If using the frypan you will need to flip over the quesadilla after a couple of minutes.
Once the filling has warmed and the tortillas lightly toasted-it's done.
Wait a minute and then carefully slice through and enjoy.

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