Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein.

Ingredients

• 1 tablespoon canola oil
• 16 corn tortillas (6 inches)
• 2 cups shredded mexican cheese blend
• 1 cup pico de gallo
• 1 large ripe avocado, peeled and thinly sliced
• 3 tablespoons minced fresh cilantro
• additional pico de gallo

Directions

1. Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten.
2. Place 8 tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas.
3. Cook until tortillas are lightly browned and cheese is melted, 3-4 minutes on each side. Serve with additional pico de gallo.