Grilled Avocado Quesadilla


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


Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.
Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.
Stir in hot water and coconut oil until dough comes together into a smooth ball.
Divide the dough into 6 equal portions.
Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.
Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.
Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.
Grill the filled tortillas for 2-3 minutes per side.
Transfer grilled quesadillas on a chopping board and cut into quarters.


A healthy alternative on a Mexican tortilla that is traditionally filled with cheese hence the meaning ‘little cheesy thing’. Our take is this – ‘little avocado thing’ which is full of goodness, full of fibre to ensure gut health, full of healthy fats which ensure that the carotenoid antioxidants are well absorbed into the body, full of vitamins and minerals that have many benefits – folate for cell function, potassium for heart health, Vitamin C for immune function to name a few. Buen provecho.


Saturday, September 23, 2017 - 12:44pm


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