Ingredients for Bacon Blue And Avocado Quesadilla
- 1 large (10 inch) flour tortilla
- Mozzarella Cheese
- 1/2 cup shredded blue cheese
- 1 slice roma tomato (1/4 inch thick)
- 1 1/2 ripe California avocados
- 4 slices cooked and crumbled bacon
- Red Onion
- Spinach
- 1/2 cup ranch dressing
- 1 tablespoon freshly chopped parsley
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How to Make Bacon Blue And Avocado Quesadilla
- Lay a large flour tortilla (10-inch) on a flat surface.
- Spread 1/2 cup shredded blue cheese evenly over the entire tortilla.
- Layer 4 slices of bacon (cooked and crumbled) over one half of the cheese.
- Arrange 1/2 of a ripe California avocado (sliced) over the bacon.
- Nestle a slice of tomato (1/4 inch thick) into the curve of each avocado slice for added flavor and visual appeal.
- Fold the tortilla in half, pressing gently to seal.
- Heat a large skillet or griddle over medium heat. Cook the quesadilla for 3-4 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Remove from heat and let cool slightly.
- Cut the quesadilla into thirds and serve immediately with 1/4 cup of Avocado Ranch Dressing (recipe below).
- **Avocado Ranch Dressing:** Dice 1 ripe California avocado. Combine the diced avocado, 1/2 cup ranch dressing, and 1 tablespoon of freshly chopped parsley in a blender or food processor. Blend until smooth, scraping down the sides as needed. This makes approximately 2 1/2 cups of dressing.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
20g
Fat
125g
Carbs
10g
