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Ingredients
- 1 Hass avocado
- ¼ bunch fresh cilantro
- 3 links cured chorizo
- 1 cup refried beans
- 6 sun-dried tomato tortillas (8–10 inch)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon taco seasoning
- 3 tablespoons canola oil, divided
- 3 tablespoons unsalted butter, divided
- ½ cup salsa
- ½ cup sour cream
Steps
- Halve avocado, scoop out flesh, and chop. Chop cilantro finely and slice chorizo thinly. Spread beans evenly on one-half of each tortilla; top evenly with chorizo, avocados, and cheese. Sprinkle with cilantro and taco seasoning, then fold tortillas in half.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon each oil and butter in pan. Add 2 quesadillas to pan; cook 1–2 minutes on each side until tortillas are crispy and chorizo is 165°F. Repeat with remaining oil, butter, and quesadillas.
- Cut quesadillas into wedges. Serve with salsa and sour cream for dipping.
Amount per ⅙ recipe serving: Calories 670, Total Fat 44g, Sat Fat 19g, Trans Fat 0g, Chol 80mg, Sodium 1450mg, Total Carb 48g, Fiber 5g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 25%, Iron 6%, Potassium 6%