Prep in Advance: Prepare the entire quesadilla recipe.
Freeze: Yes, well wrapped.
Defrost: Stick frozen quesadillas directly into preheated oven uncovered until fully warmed and toasty on all sides.
Serve: Hot or room temperature.

1 (6 count) package 10-inch tortilla wraps. (I used whole wheat)
2 ripe avocados
1 cup hummus (favorite brand)
Canola oil, for pan-frying

For serving:
Salsa of your choice

  1. Using a large circle cookie cutter or the top of a drinking glass, cut circles out of your tortilla wraps.
  2. In a bowl, mash avocados. Add hummus and mix well together.
  3. Add 1 heaping teaspoon avocado mixture to the center of each circle. Fold in half, squeezing slightly to flatten and keep the filling in. At this point, you can freeze until ready to fry or bake before serving.
  4. Heat 2 tablespoons oil in a frying pan. Once hot, add tortillas (in batches of 4 or 5; don’t overcrowd the pan) and fry until golden on each side. Repeat with remaining tortillas. Serve hot or at room temperature. If baking, bake uncovered at 375°F for about 6-8 minutes, flipping over halfway through baking time. Serve alongside salsa or chopped salad.


Yield:  18-24 quesadillas

For more great recipes, check out this weeks issue of Whisk by Ami