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We had a couple of friends over and I made these delicious and different quesadillas. I had to make two batches, one for the hotties and one for the milds. I increased the Tabasco to 1 t. and added chopped jalapeno pepper for the hotties. The original recipe was perfect for the milds. Monterey Jack cheese was a great choice. Thanks a bunch.
This was very good and had people asking for the recipe. I cut it into small squares and used as an appetizer. The filling would also be good as a dip w/chips. Thanks.
This is a perfect light meal...Very yummy! Like many ppl recommended I used olive oil and scallions. We found it a bit watery, but it could be because I didn't seed the tomatoes...I will next time. Will definitely make again. Thanks for sharing.
Loved the avocado filling! Did not like the cooking technique as much as in a pan with cooking spray, and I also thought there was too much coriander in the sour cream. Other than that enjoyed it!
Hard to eat but had great flavors.
I doubled this recipe and made it for a Mexican vegetarian dinner party. It was a big hit! I omitted the red onion, and used low fat sour cream as well as a reduced-fat mexican cheese blend. I had never made quesadillas before and had a little trouble with the instructions, but I'm sure it makes more sense with practice. This one's a keeper!
Excellent and easy to prepare recipe! I added an additional avocado as well as increased the amount of Tabasco to 1 teaspoon for an added kick. Served it with Jalapeno chips, which goes very well along side the sour cream/cilantro dip! Will be making this again for sure!
These were really simple to whip up. The only problem I had is that it didn't say what temperature to broil them at so they were a bit crisp but still tasted good. I just folded them in half in order to make two half quesadillas for my sister and I. Thanks!
The Quesadilla were wonderful. We couldn't get enough of them. Thanks for posting!!!
I set these out after dinner along with many other finger foods and this was gobbled up with only one piece left! I used corn tortillas since I can't eat wheat and used mexican cheese, but otherwise followed the recipe exactly. I recommend either using foil or lightly greasing your pan. My corn tortillas stuck a little bit. Also, be aware that the cheese melts fast (less than a minute) so be ready to take them out!