Grilled Avocado Quesadilla

Ingredients:For the Tortillas:85g/3oz cornmeal145g/5.1oz brown rice flour40g/1.5oz tapioca flour200ml/6.75fl oz hot water62.5ml/2fl oz coconut oil1/4 tsp. saltFor the Filling:150g/5.25oz ripe avocado, mashed75g/2.75oz roma tomatoes, diced50g/2oz red onion, thinly sliced7g/0.25oz cilantro, chopped1/2 tsp. cumin powder15ml/0.5fl oz lime juice1/4 tsp. saltInstructions:Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.Whisk…

Grilled Avocado Quesadilla

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Ingredients:

  • 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

Instructions:

  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.

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