Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple Juice | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Bacon | 1 slice cooked (8g) | 43 |
| Apricot | 1 medium (35g) | 17 |
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
- =
- 4 Slices of bacon, well-cooked
- 1 Small California avocado
- 4 Fresh apricots, peeled and mashed
- 1 oz raisins, chopped
- 1 oz apple juice, if needed
- 4 oz finely shredded Jack cheese
- 4 Small flour tortillas
- =
Directions
Preheat oven to 300 degrees.
Mash ripe California avocado in small bowl.
Finely mince bacon and add to avocado mixture.
In a separate bowl, mix the peeled and mashed apricot with the chopped raisins.
If the apricot mixture is too thick, thin with apple juice.
Spread approximately one teaspoon of avocado mixture over one-half of the tortilla.
Spread approximately one teaspoon apricot mixture over the other half of tortilla.
Fold torilla over and place on sheet pan.
Place in oven and heat until cheese is melted. Remove from oven and cool.
Slice into four pieces and serve.
One serving is two pieces.