%3Amax_bytes(150000)%3Astrip_icc()%2F3553334-20d146297720415db8fd6b532a841bc6.jpg&w=3840&q=75)
Quesadillas I
Prep
10 mins
Cook
10 mins
Servings
5
Difficulty
Easy
Ingredients
- 1010 (6 inch) corn tortillas
- 22 cups shredded mozzarella cheese
- 11 (2 ounce) can sliced black olives
- 22 avocados - peeled, pitted and sliced
- 22 teaspoons hot pepper sauce
Instructions
- 1
Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
- 2
Cut the quesadillas into triangles and serve.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like

Roasted Kidney Beans with Cauliflower
Crispy roasted kidney beans and tender cauliflower florets tossed with smoky spices, garlic, and a touch of balsamic vinegar for a satisfying, protein-packed side dish or light main course.

Roasted Black Beans with Leek
Earthy black beans are roasted until crispy on the edges, then tossed with caramelized leeks, garlic, and warm spices for a satisfying side dish with incredible depth of flavor.

Roasted Tofu with Avocado
Crispy golden tofu cubes paired with creamy avocado slices, finished with a zesty lime-cilantro dressing and toasted sesame seeds for a satisfying, nutrient-dense meal.
Reviews
Sign in to write a review.