Source: From Gluten-Free Hassle-Free By Marlisa Brown MS RD CDE CDN, Demos Publishing

The great, fresh flavors of avocado, hot peppers and scallions melt together with cheddar cheese in these warm gluten free, vegetarian quesadillas.

Servings

2 floz medium corn tortilla
2 tbsp low fat cheddar cheese, shredded
2 tbsp chopped scallions
0.25 fresh avocado , peeled and sliced
1 tbsp sliced jalapeno peppers , chopped (optional, to taste)
2 tbsp canned black olives , chopped
0.5 cup salsa , drained
2 tbsp fat free sour cream

1 Heat tortillas on both sides in a sauté pan (until they start to puff).
2 While each tortilla is still in sauté pan on one side of tortilla place ½ cheese, scallions, avocado, jalapeno pepper, olives, and one tablespoon of salsa.
3 When cheese starts to melt fold tortilla in half remove from pan wrap in aluminum foil and repeat with second tortilla.
4 Keep in a warm oven until ready to serve.
5 Serve with remaining salsa and sour cream as a garnish.

Draining the salsa in a small mesh strainer makes it less watery. Do not substitute American cheese in this recipe unless you check with the manufacturer first, many processed American cheese products contain gluten.