Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 Genuine California Avocados Halved
- Fresh lime or lemon juice (as needed)
- Olive oil (as needed)
- Salt (as needed)
- 1 ½ oz Manchego Cheese, shredded finely
- 1 oz Panela Cheese, grated
- ½ oz Cotija Cheese, shredded finely
- Freshly ground black pepper (as needed)
- 3 Poblano chiles, roasted, peeled, cut into thin strips
- 3 Home-made or home-made style flour tortillas
- Unsalted butter (as needed)
- Salsa fresca (as needed)
- =
Directions
Cut each avocado half into 5 or 6 slices about 3/8 inch thick
Brush each slice on both sides with juice and oil
Lightly sprinkle with salt
Grill, turning once, until lightly browned with grill marks
Mix cheeses thoroughly
Put 1/4 cup cheese on half the tortilla
On top of cheese evenly distribute about 8 poblano strips
Top with 4 or 5 avocado slices
Drizzle with 1 tablespoon salsa (optional)
Top with 1/4 cup cheese mixture
Brown quesadilla on medium heat in hot butter on both sides
Cover pan for a minute or so to finish melting cheese
Cut into 4 pieces