FBD

Quesadilla Salad

MexicanVegetarianEasy20 minBy Northstar

Ingredients

Servings
4
  • 2 limes limes (for juice and zest)
  • 0.8 tsp chili powder
  • 0.5 tsp ground coriander
  • 0.5 tsp sugar
  • 0.5 tsp salt
  • 4 tsp olive oil
  • 1 head romaine lettuce, cut crosswise into 3/4-inch strips
  • 12 oz cherry tomatoes, halved
  • 1 small avocado, cut into 1/2-inch wedges
  • 2 stalks green onions, thinly sliced
  • 8 piece flour tortillas (6-inch)
  • 6 oz shredded Monterey Jack cheese with jalapeño

Instructions

  1. 1

    Grate 1/4 teaspoon lime peel and squeeze 3 tablespoons lime juice. In a large bowl, whisk lime peel, lime juice, chili powder, coriander, sugar, and salt. Whisk in oil until blended.

  2. 2

    Add lettuce, tomatoes, avocado, and green onions to the bowl; toss well.

  3. 3

    Heat a nonstick 10-inch skillet over medium heat. Place one tortilla in skillet, sprinkle with one-fourth of the cheese, top with a second tortilla, pressing lightly.

  4. 4

    Cook about 1 minute until lightly toasted. Turn and cook 1 minute more until cheese melts. Cut into wedges.

  5. 5

    Repeat with remaining tortillas and cheese.

  6. 6

    Serve salad alongside the warm quesadilla wedges. Garnish with green onions.

Tags

salad