MyNutriCounter / Grilled Avocado Quesadilla



For the Tortillas

85g/3oz cornmeal

145g/5.1oz brown rice flour

40g/1.5oz tapioca flour

200ml/6.75fl oz hot water

62.5ml/2fl oz coconut oil

1/4 tsp. salt

For the Filling

150g/5.25oz ripe avocado, mashed

75g/2.75oz roma tomatoes, diced

50g/2oz red onion, thinly sliced

7g/0.25oz cilantro, chopped

1/2 tsp. cumin powder

15ml/0.5fl oz lime juice

1/4 tsp. salt


1.Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.

2.Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.

3.Stir in hot water and coconut oil until dough comes together into a smooth ball.

4.Divide the dough into 6 equal portions.

5.Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.

6.Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.

7.Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.

8.Grill the filled tortillas for 2-3 minutes per side.

9.Transfer grilled quesadillas on a chopping board and cut into quarters.



Update Message: A healthy alternative on a Mexican tortilla that is traditionally filled with cheese hence the meaning ‘little cheesy thing’.

Tags: vegetarian, recipes, vegan, gluten-free, dairy-free, lunch, snack

Revision: 1