Quesadillas with Pomegranate and Avocado
- Yield 2 servings
- 1/4 cup pomegranate arils
- 2 large flour tortillas
- 2 ounces grated pepper jack cheese or Mexican queso fresco
- 1/2 avocado, sliced
- 1 teaspoon sliced fresh cilantro
- Nonstick cooking spray
- Spray nonstick cooking spray in a nonstick pan and heat over medium-high heat. Add tortilla to pan and sprinkle with cheese. When cheese has melted some, place second tortilla on top. Grill until the tortilla is golden brown, then flip it over. Remove from heat when cheese is melted and tortilla is crispy on the outside. Cut into eight pieces and sprinkle with the arils and fresh cilantro. Top with sliced avocado.
Recipe by Chef Brian Edwards / POM Wonderful.