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Mini Mexican quesadillas

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 1 medium avocado, peeled, chopped
  • 2 teaspoons lemon juice
  • 8 mini flour tortillas
  • 2 x 125g cans kidney beans, drained, rinsed
  • 1/3 cup mild chunky salsa
  • 1/3 cup grated reduced-fat tasty cheese


  • 1
    Preheat oven to 160°C/140°C fan-forced. Line a large baking tray with baking paper. Preheat a sandwich press.
  • 2
    Mash together avocado and lemon juice in a bowl until almost smooth. Season with salt and pepper. Spread 4 tortillas with avocado mixture. Top with beans, salsa, cheese and remaining tortillas.
  • 3
    Place 2 tortilla stacks in sandwich press. Cook for 1 to 2 minutes or until golden and heated through. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining tortilla stacks. Cut into quarters. Serve.

Source: taste.com.au


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