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Mini Mexican quesadillas
Mini Mexican quesadillas
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and vibrant Mexican-inspired dish.
Ingredients:
  • 1 medium avocado, peeled, chopped
  • 10.60 gm lemon juice
  • 8 mini flour tortillas
  • 2 x 125g cans kidney beans, drained, rinsed
  • 82.50 ml mild chunky salsa
  • 82.50 ml grated reduced-fat tasty cheese
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced, and line a large baking tray with baking paper. Then, preheat a sandwich press.
  • Combine ripe avocado and fresh lemon juice in a bowl, mashing until creamy. Season generously with salt and pepper. Spread the avocado mixture evenly over 4 tortillas. Layer with beans, salsa, cheese, and remaining tortillas.
  • Stack 2 tortillas in the sandwich press and cook until golden and heated through, about 1 to 2 minutes. Transfer to a prepared tray and keep warm in the oven. Repeat with the remaining tortilla stacks. Cut into quarters and serve.

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