Meatless Monday - Chik’n & Avocado Quesadillas

Last week, I showed you how to make tostadas. I thought this week's Meatless Monday recipe would be a great chance to do a twist on Mexican food, using a chicken substitute product that even almost fooled my roommate, aka recently named fiance, Ryan the Carnivore!

Avocados are usually so substantial, they fill me up. But, I wanted to try Morningstar Farms meatless options, so I came up with this recipe.

Chik’n & Avocado Quesadillas

• 2 tablespoons canola, divided
• 2 tablespoons lime juice
  
• 1/2 teaspoon ground cumin
  
• 2 cups Morningstar Farms Chik’n strips
  
• 1 fully ripened avocado, halved, pitted, peeled and cut in 1-inch cubes
• 1/2 diced tomato
• 1/2 medium red onion, diced
  
• 4 flour tortillas (7 to 8 inches each)
  
• 1 cup shredded Mexican Mix cheese
  

Preheat oven to 450°F.

In medium-sized bowl, combine 1 tablespoon of the oil, lime juice and cumin. Add Chik'n strips, avocado, onion, and tomato; toss gently.

Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil.

Spread a layer of shredded cheese on first layer of tortillas.

Spoon Chik'n mixture over cheese, dividing evenly; top with additional layer of cheese (when the cheese melts, it will create a glue to hold the tortillas together!).

Top with second tortilla. Bake until tortillas are crisp, about 8 minutes.

Cut the quesadillas into wedges using a pizza cutter. Serve with salsa and/or sour cream.


*This recipe is excellent served with my Black Bean and Corn Salad!