Grilled Avocado Quesadilla

A healthy alternative on a Mexican tortilla that is traditionally filled with cheese hence the meaning ‘little cheesy thing’.


prep 0:15       total 0:35


6 servings



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


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.

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