Mexican quesadilla salad

4 servings

Ingredients

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Directions

Keywords: lettuce, garbonzo, bean, coriander, cldec94 Top a warmed tortilla with a toss of romaine, tomatoes, chick-peas and a zesty avocado dressing - not a lunch for picky kids, but definitely a noon repast for people who love a hit of flavor. half small red onion, sliced 1 head romaine lettuce 3 large tomatoes, diced 19 oz chick peas, drained and rinsed 1-⅓ cups shredded cheddar cheese 4 8-inch flour tortillas ¼ cup chopped fresh coriander (optional) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% AVOCADO DRESSING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ¾ cup plain low fat yogurt 1 large avocado, peeled and pitted ¼ cup chopped green onions 2 tbsp lime juice 1 fresh red chili pepper, coarsely chopped ¼ tsp each, salt and pepper Soak onion in bowl of ice water for 15 minutes, drain well. Seperate head of romaine and tear into bite sized pieces. In bowl, toss together onion, romaine, diced tomatoes, chick peas and cheddar cheese. To make the avocado dressing, blend the yogurt, avocado, green onions, lime juice, red chili pepper, salt and peper and puree until smooth and creamy. Pour over salad and toss to coat well. Warm tortillas over medium heat for 30 seconds on each side or until lightly toasted. Lay tortilla on each plate and evenly arrange salad over top. Sprinkle with coriander. Makes 4 servings.

Origin: Canadian Living, December, 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-02-94

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