Ingredients
- 4 whole wheat tortillas
- 1/4 cup hummus
- 1/4 teaspoon ground cumin
- 1 tablespoon minced cilantro
- 1/2 California avocado cut into 12 slices
- 1 1/2 ounces crumbled queso fresco
Instructions
- Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.
- In a small bowl, stir together the hummus, cumin and cilantro.
- Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles.
- Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
- Repeat with the remaining quesadillas. Serve.
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