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California Quesadillas

Contributed by: News Canada


  • 1 small ripe avocado
  • 1 pkg (250 g) cream cheese, softened
  • 3 tbsp FRANK'S(tm) RedHot(r) Sauce 45 mL
  • 1/4 cup chopped fresh cilantro 50 mL
  • 16 small flour tortillas (6-inch/15 cm) 16
  • 1 cup shredded Cheddar or Monterey Jack cheese 250 mL
  • 1/2 cup finely chopped green onions 125 mL
  • Sour cream, optional


Halve avocado; remove pit. Scoop out flesh and place in food processor. Add cream cheese and RedHot Sauce; process until smooth. Stir in cilantro. Spread rounded tablespoon of avocado mixture onto each tortilla.

Divide shredded cheese and onions among half of tortillas; top with remaining tortillas, pressing gently to make a "sandwich".

Place tortillas on greased barbeque grid. Grill over medium heat 5 minutes or until cheese melts and tortillas are lightly browned, turning once. Cut into triangles.

Serve with sour cream, if desired. - NC

Serving Size: Makes 8 appetizer servings.

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