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Cheesy Quesadillas with Avocado

Brooke is a huge Mexican food fan. In fact, when Jack was one week old, Brooke had such a mean craving that we took him out to a Mexican spot near us. So it’s no surprise that Jack has become a big fan, too. And since quesadillas are pretty much Mexican grilled cheese, we make them just to give him a little variety, and use them as an opportunity to get a little avocado (which is chock-full of vitamins and has more potassium than a banana) into his diet.

Recipe information

  • Yield

    serves 4 kids or 2 adults

Ingredients

Eight 6-inch flour tortillas
2 cups grated Monterey Jack cheese (8 ounces)
1 avocado, halved, peeled, pitted, and finely diced

Preparation

  1. Step 1

    Sprinkle each of 4 tortillas with 1/4 cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.

    Step 2

    Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.

  2. a bit more, y’all

    Step 3

    If you’ve got a salsa fan like we do in Jack, you can offer a little mild salsa for dipping.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsQuesadillaMexicanLatin AmericanMonterey JackCheeseDairyAvocadoVegetableMainSnackLunchDinnerNut FreeVegetarianEasyQuick5 Ingredients or Fewer30 Minutes or LessCookbooks
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