Tomato and Avocado Quesadillas

These turned out prettier than I expected, so they're getting a post.  I also realized that the relatively bland guacamole from the previous post was exactly what I wanted on them, so that made me happy.

Quesadillas are an easy 10-minute meal.  I usually just throw some shredded cheese on a tortilla, toast it in a dry pan, and slice up an apple for a balanced lunch or afternoon snack.  For dinner, I went to a little more effort and had beans on the side to up the protein and veggie factor.  I wasn't very hungry and only made one the day I took the photos.  They were small tortillas, and other days I made two for a dinner.  For the sake of the recipe and quantities of ingredients, we'll pretend that there are two 6" fajita tortillas per serving.

*8 6" flour tortillas
*1 C guacamole
*2 C shredded "Mexican" cheese
1 C diced Roma tomatoes
1/2 C cilantro leaves, chopped (optional)

1.  Preheat skillet or griddle over medium-low heat while you top the tortillas.

2.  On a work surface, lay out as many tortillas as fit on the griddle.  Spread 2 Tb of guacamole on each, like it was pizza sauce.  Sprinkle evenly with about 1/4 C cheese, then a generous sprinkle of diced tomatoes on one half.  It will make it easier to fold later.  If using, scatter with cilantro.

3.  Place topped tortillas on griddle.  Toast until cheese melts and underside of tortilla is lightly crispy, about 5 minutes.  Fold over into a half-moon shape (non-tomato half over tomato half), press lightly to make sure all the cheese is melted, and remove to a cutting board.

4.  Cut quesadillas into wedges and serve hot.  Optional to have salsa and/or sour cream on the side.

Difficulty rating  π