I opted to make these only as soft tacos, as the filling is a bit too sensuous (a polite word for “messy”) for quesadillas. This is definitely a knife-and-fork dish.
Recipe information
Yield
4 servings
Ingredients
1 medium-large ripe avocado, pitted and thinly sliced
4 soft taco-size (8- to 10-inch) flour tortillas
Salsa or canned green chilies, as desired
1 cup part-skim ricotta cheese
2 scallions, thinly sliced
Preparation
Step 1
Arrange a single layer of avocado slices on one-half of each tortilla, top with salsa and ricotta cheese, and sprinkle with scallions. Arrange on individual plates.
Step 2
Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes), and fold over. Eat at once with a knife and fork.
Menu: Sensuous Southwestern
Step 3
Avocado and Ricotta Soft Tacos (this page)
Step 4
Beer-Stewed Pinto or Pink Beans (page 116)
Step 5
or
Step 6
Marinated Beans (page 40)
Step 7
Tomato-Mango Salsa (page 237)
nutrition information
Step 8
Calories: 301
Step 9
Total Fat: 15g
Step 10
Protein: 13g
Step 11
Carbohydrate: 30g
Step 12
Cholesterol: 19mg
Step 13
Sodium: 285mg
