Avocado and Artichoke Quesadilla

Avocado and Artichoke Quesadilla
Staff Writer
Avocado and Artichoke Quesadilla
Jessica Chou
Avocado and Artichoke Quesadilla

If you're going to make a quesadilla, you might as well go all the way and pile on the cheese.

Click here to see Quesadillas to Suit Every Taste.

2
Servings
390
Calories Per Serving
Deliver Ingredients

Notes

Note: Conversely, forget the instructions and pile everything on. It's a quesadilla. It'll be delicious anyway.

 

Back to Avocado 101!

 

Ingredients

  • 1  Tablespoon  unsalted butter
  • medium-sized tortillas
  • 1/2  Cup  grated sharp Cheddar
  • 1/2  Cup  shredded mozzarella
  • avocado, halved and sliced
  • artichoke hearts, chopped

Directions

Melt half of the butter in a skillet over medium heat. Coat one side of the tortilla and flip over.

Mix together the cheese and sprinkle half of the cheese over the tortilla. Top one side with 4 thin slices of avocado and half of the chopped artichokes. Let the cheese melt for 30 seconds and fold over.

Cook on one side for 30 seconds, then flip over and cook until the cheese has melted, for another 30-60 seconds. Remove from the heat and cover for another 30 seconds. Repeat with the remaining tortilla, top both with the remaining avocado and fixings of your choice.

Nutritional Facts

Total Fat
28g
40%
Sugar
1g
1%
Saturated Fat
16g
67%
Cholesterol
82mg
27%
Carbohydrate, by difference
10g
8%
Protein
25g
54%
Vitamin A, RAE
259µg
37%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
722mg
72%
Choline, total
15mg
4%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Pantothenic acid
1mg
20%
Phosphorus, P
506mg
72%
Selenium, Se
28µg
51%
Sodium, Na
720mg
48%
Vitamin D (D2 + D3)
1µg
7%
Water
41g
2%
Zinc, Zn
4mg
50%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.