Spicy Quesadillas with Avocado Pico de Gallo

INGREDIENTS

• 8 (6-inch) flour tortillas
• 1-3/4 cups (7 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
• 3/4 cup chopped cilantro, divided
• 1 ripe avocado, peeled, seeded, diced
• 1/2 cup chopped tomato

• 2 Tbsp. minced red onion
• 1 Tbsp. fresh lime juice
• 1/4 tsp. salt
• 1 tsp. chipotle hot sauce or hot pepper sauce, or more to taste

DIRECTIONS

• 1

  Place 4 tortillas on a foil-lined baking sheet. Coat tortillas with cooking spray or brush lightly with oil. Turn tortillas over.

• 2

  Spread cheese evenly over tortillas; top with 1/2 cup cilantro and remaining tortillas, pressing gently. Coat tops of tortillas with cooking spray or brush lightly with oil.

• 3

  Bake in a preheated 450°F oven 5 minutes. With a large spatula, turn quesadillas over. Continue baking 4 to 5 minutes or until golden brown and cheese is melted.

• 4

  Meanwhile, in a small bowl make pico de gallo by combining avocado, 1/4 cup cilantro and remaining ingredients; mix well. Cut quesadillas into quarters for a main dish or eighths for an appetizer. Serve with avocado pico de gallo.