Author Notes
A healthy alternative on a Mexican tortilla that is traditionally filled with cheese hence the meaning ‘little cheesy thing’. Our take is this – ‘little avocado thing’ which is full of goodness, full of fibre to ensure gut health, full of healthy fats which ensure that the carotenoid antioxidants are well absorbed into the body, full of vitamins and minerals that have many benefits – folate for cell function, potassium for heart health, Vitamin C for immune function to name a few. Buen provecho.
The recipe can be found here -
http://www.mynutricounter.com/grilled-avocado-quesadilla/
—Nikki Brown
Ingredients
- For the Tortillas
-
85 grams
cornmeal
-
145 grams
brown rice flour
-
40 grams
tapioca flour
-
200 milliliters
hot water
-
62,5 milliliters
coconut oil
-
1/4 teaspoon
salt
- For the Filling
-
150 grams
ripe avocado, mashed
-
75 grams
roma tomatoes, diced
-
50 grams
red onion, thinly sliced
-
7 grams
cilantro, chopped
-
1/2 teaspoon
cumin powder
-
15 milliliters
lime juice
-
1/4 teaspoon
salt
Directions
-
Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.
-
Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.
-
Stir in hot water and coconut oil until dough comes together into a smooth ball.
-
Divide the dough into 6 equal portions.
-
Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.
-
Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.
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Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.
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Grill the filled tortillas for 2-3 minutes per side.
-
Transfer grilled quesadillas on a chopping board and cut into quarters.
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