Crammed full of gorgeously gooey cheese, creamy avocado and succulent sundried tomatoes, these quesadillas will bring a little Mexican sunshine to your plate! Give this easy vegetarian recipe a try for a simple midweek meal – just serve with a dollop of soured cream or salsa if you fancy.



  • In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
  • Season to taste with salt and pepper.
  • In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
  • Put tortillas on a baking sheet and brush tops with oil.
  • Broil tortillas 2 to 4 inches from heat until pale golden.
  • Sprinkle tortillas evenly with cheese and broil until cheese is melted.
  • Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
  • Transfer quesadillas to a cutting board and cut into 4 wedges.
  • Top each wedge with a dollop of sour cream mixture and serve warm.


2vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces

  • 1ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
  • 1tablespoon chopped red onion
  • 2teaspoons fresh lemon juice
  • 1⁄4teaspoon Tabasco sauce
  • salt and pepper
  • 1⁄4cup sour cream
  • 3tablespoons chopped fresh coriander
  • 24inches flour tortillas
  • 1⁄2teaspoon vegetable oil
  • 1 1⁄3cups shredded monterey jack cheese



Serving Size: 1 (425) g

Servings Per Recipe: 2


Calories: 794.9

Calories from Fat 460 g58 %

Total Fat 51.1 g78 %

Saturated Fat 21.6 g107 %

Cholesterol 82 mg27 %

Sodium 978.8 mg40 %

Total Carbohydrate 58.7 g19 %

Dietary Fiber 11 g43 %

Sugars 7.2 g28 %

Protein 29.2 g58 %

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