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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 tomato
  • ½ avocado
  • ½ (3 oz) pkg alfalfa sprouts

• STEP 2

  Halve tomato lengthwise, then slice crosswise into thin half-moons. Place on a plate.

• STEP 3

  Halve and pit avocado; using a spoon, scoop out the flesh and slice crosswise into thin half-moons. Add to the plate with the tomato, then season both with spices. Set aside.

  • ⅛ tsp onion powder
  • ⅛ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Preheat a large skillet over medium heat.

• STEP 5

  While the skillet heats up, arrange tortillas on a flat surface. Divide cheese between tortillas, spreading it out over the entire surface. Layer tomato, avocado, and sprouts over one half of each tortilla.

  • 4 small corn tortillas
  • ⅔ cup shredded cheese, Mexican blend

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, carefully add the open quesadillas and cook until tortillas start to soften and become flexible, about 1 minute.

  • ½ tsp extra virgin olive oil

• STEP 7

  Using a spatula, fold the cheese-only side of the tortilla over the veggie-filled side to close. Press down on the quesadillas with the back of the spatula to seal. Continue to cook, flipping once, until cheese is melted and tortillas are golden, about 1 minute per side. Remove to a clean plate.

• STEP 8

  To serve, divide quesadillas between plates and enjoy!