Description
Crispy, butter-toasted flour tortillas filled with a blend of melted cheeses, served with zesty homemade salsa and creamy avocado guacamole.
Ingredients
Scale
- 4 large flour tortillas
- 2 cups grated Monterey Jack cheese
- 1 cup grated sharp Cheddar cheese
- 3 tablespoons unsalted butter
- 2 ripe avocados
- 1 lime, juiced
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 3 Roma tomatoes, diced
- 1/4 teaspoon black pepper
Instructions
- Combine diced tomatoes, half of the diced onion, half of the cilantro, 1 tablespoon of lime juice, and salt in a bowl; let sit for 10 minutes.
- Mash avocados in a separate bowl with the remaining onion, cilantro, 1 tablespoon of lime juice, and salt until creamy.
- Place a tortilla on a flat surface and cover one half with a mix of Monterey Jack and Cheddar cheese.
- Fold the tortilla in half to create a semi-circle.
- Melt butter in a non-stick skillet over medium heat until bubbling.
- Place the folded tortilla in the pan and cook for 2-3 minutes per side until golden brown and the cheese is melted.
- Remove from heat, let rest for 1 minute, and slice into wedges.
- Serve hot with the prepared guacamole and salsa.