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Black Olive and Avocado Quesadilla
| Black Olive and Avocado Quesadilla |
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| 1 |
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6-ounce can pitted ripe black olives (about 1 1/3 cups) |
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| 1 |
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firm-ripe California avocado |
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| 1 |
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small red bell pepper |
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| 1/3 cup |
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chopped fresh cilantro sprigs |
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| 2 Tbs |
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finely chopped red onion |
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| 1 1/2 Tbs |
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fresh lime juice |
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| 4 |
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6- to 7-inch flour tortillas |
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| 1/2 tsp |
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vegetable oil |
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| 1 1/3 cups |
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grated pepper Jack cheese (about 5 ounces) |
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| 1 |
Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice. |
| 2 |
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. |
| 3 |
Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. |
| 4 |
Divide olive mixture among tortillas and cut each tortilla into 4 wedges. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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380.22 |
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| Calories From Fat (58%) |
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222.12 |
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% Daily Value |
| Total Fat 25.72g |
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40% |
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| Saturated Fat 9.35g |
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47% |
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| Cholesterol 33.52mg |
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11% |
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| Sodium 784.77mg |
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33% |
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| Potassium 405.64mg |
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12% |
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| Carbohydrates 26.28g |
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9% |
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| Dietary Fiber 6.23g |
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25% |
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| Sugar 2.55g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 20.05g |
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| Protein 13.52g |
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27% |
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| Recipe Type |
| Appetizer, Side Dish, Snack, Vegetarian |
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