Description
These Mini Mexican Quesadillas are crispy, cheesy, and loaded with creamy avocado, beans, and salsa — a quick and delicious snack or light meal that’s perfect for any time of day.
Ingredients
1 medium avocado, peeled and chopped
2 tsp lemon juice
8 mini flour tortillas
2 x 125 g cans kidney beans, drained and rinsed
1/3 cup mild chunky salsa
1/3 cup grated reduced-fat tasty cheese
Instructions
- Preheat the oven to 160°C (140°C fan) and line a baking tray with baking paper. Preheat a sandwich press or large non-stick pan.
- In a small bowl, mash the avocado with lemon juice until nearly smooth. Season with salt and pepper.
- Spread the avocado mixture over four tortillas. Top with kidney beans, salsa, and cheese, then cover with the remaining tortillas to make stacks.
- Cook two stacks at a time in the sandwich press for 1–2 minutes, until golden and the cheese melts. Transfer to the oven to keep warm while cooking the rest.
- Cut each quesadilla into quarters and serve warm with extra salsa or sour cream if desired.
Notes
Add cooked chicken, corn, or tomato for a heartier version.
Mix in chili sauce or jalapeños for more heat.
Use wholegrain or gluten-free tortillas if preferred.
Cook in a hot pan with a light spray of oil for extra crispiness.
Reheat leftovers in a sandwich press or pan to keep them crispy.
Nutrition
- Serving Size: 1 serving (2 mini quesadillas)
- Calories: 290
- Sugar: 2 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg
