Grilled Avocado Quesadilla – a delicious recipe with cornmeal, brown rice flour, tapioca flour, milliliters, coconut oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.
2
Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.
3
Stir in hot water and coconut oil until dough comes together into a smooth ball.
4
Divide the dough into 6 equal portions.
5
Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.
6
Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.
7
Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.
8
Grill the filled tortillas for 2-3 minutes per side.
9
Transfer grilled quesadillas on a chopping board and cut into quarters.
13560
kcal
Calories
1551
g
Fat
42
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: For the Tortillas, 85 grams cornmeal, 145 grams brown rice flour, 40 grams tapioca flour, and more.
Yes, Grilled Avocado Quesadilla falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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