In a food processor combine cream cheese, avocado, and Frank's® RedHot Original Cayenne Pepper Sauce. Blend until smooth. Fold in cilantro.
On each tortilla, spread 1/3 cup of cream cheese mixture on 1 half of tortilla. Top with 1/2 cup of cheddar cheese and 1/4 cup of jalapeños. Fold in half. Hold refrigerated until service.
Service
Set griddle to 350°F. For each serving, lightly oil griddle. Once hot, place 1 prepared quesadilla down. Grill until golden and crisp on both sides. Remove from griddle.
Cut into wedges and serve warm alongside desired accompaniments.
CHEF’s TIP!
Avocado mixture works perfectly as a dip for chips and veggies!
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!