Mexican · 20 min
Cheesy Avocado, Tomato & Alfalfa Sprout Quesadillas
- 20 min
- 2–6 servings
- 345 kcal / serving
Creamy avocado and juicy tomato mingle with crisp alfalfa sprouts inside warm, melty quesadillas. This quick weeknight option uses simple pantry ingredients for a satisfying bite.
Adds 4 ingredients for 2 servings to your Walmart cart; you check out on Walmart.
Ingredients
- ½ (3 oz) pkgalfalfa sprouts
- ½avocado
- ⅔ cupshredded cheese, Mexican blend
- 4small corn tortillas
- 1tomato
- tomatoes
- avocados
From the pantry: black pepper, extra virgin olive oil, garlic powder, onion powder, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (3 oz) pkgalfalfa sprouts
- ½avocado
- 1tomato
- tomatoes
- avocados
Dairy, eggs & chilled
- ⅔ cupshredded cheese, Mexican blend
Bakery & bread
- 4small corn tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| alfalfa sprouts | ½ (3 oz) pkg | 1 (3 oz) pkg | 1 ½ (3 oz) pkgs |
| avocado | ½ | 1 | 1 ½ |
| shredded cheese, Mexican blend | ⅔ cup | 1 ⅓ cups | 2 cups |
| small corn tortillas | 4 | 8 | 12 |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the produce and pat it dry.
- Slice the tomato into thin half-moons and arrange on a plate.
- Halve and pit the avocado, scoop out the flesh, and slice it crosswise; add to the plate with the tomato.
- Season the tomato and avocado with pepper, garlic powder, onion powder, and salt; set aside.
- Preheat a nonstick skillet over medium heat.
- Arrange tortillas on a flat surface and sprinkle each with an even layer of cheese; top one half with tomato, avocado, and sprouts.
- When the skillet is hot, add a thin layer of oil and cook the filled tortillas, turning once, until the cheese is melted and the tortillas are golden and flexible, about 1 minute per side.
- Transfer to a plate and cut as desired to serve.
Two tips
- Prep ahead by washing and slicing the tomato and avocado so they’re ready to assemble.
- Swap sprouts for a bit more avocado if you prefer a creamier bite at serving.
Nutrition per serving
- Calories
- 345 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 21 g
- Fiber
- 8 g
- Sodium
- 255 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.