Recipe ingredients
- 2 medium limes
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 4 teaspoons olive oil
- 1 head romaine lettuce, leaves cut crosswise into 3/4-inch-wide strips
- 1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large
- 1 small avocado (about 8 ounces), cut into 1/2-inch wedges
- 2 green onions, thinly sliced
- 8 flour tortillas (6 inches each)
- 6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)
- Green onions for garnish
Recipe method
- 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.
- 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.
- To serve, spoon salad onto plates with quesadillas.
- Garnish with green onions if you like.
Other salad recipes:
Quesadilla salad recipe
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