Quesadillas with Pomegranate and Avocado

by Chef Brian Edwards

Total Prep Time

Up to 30 mins

Servings

2

Degree of Difficulty

Medium

Ingredients

1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM Fresh Arils 
2 large flour tortillas 
2 oz. grated pepper jack cheese or Mexican queso fresco 
1/2 avocado, sliced 
1 teaspoon sliced fresh cilantro 
nonstick cooking spray

Preparation

Prepare fresh pomegranate arils, if necessary.* 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 arils and fresh cilantro. Top with sliced avocado.

*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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