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Quesadilla Salad
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4
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8
6
medium limes
/4 teaspoon chili powder
/2 teaspoon ground coriander
/2 teaspoon sugar
/2 teaspoon salt
teaspoons olive oil
head romaine lettuce, leaves cut crosswise into 3/4−inch−wide strips
pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large
small avocado (about 8 ounces), cut into 1/2−inch wedges
green onions, thinly sliced
flour tortillas (6 inches each)
ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)
green onions for garnish
1
. From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl,
with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar,
and salt. Whisk in oil until blended.
2
3
. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.
. Heat nonstick 10−inch skillet over medium heat until hot. Place 1 tortilla in skillet.
Sprinkle with one−fourth of cheese; top with second tortilla, pressing lightly. Cook
quesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minute
longer or until cheese melts. Cut quesadilla into wedges; place on large dinner plate.
Repeat with remaining tortillas and cheese.
4
. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you
like.
Quesadilla Salad
105
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