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Ingredientes
- a (6-oz) can pitted ripe black olives (about 1 1/3 c.)
- 1 x hard-ripe California avocado
- 1 sm red bell pepper
- 1/3 c. minced fresh cilantro sprigs
- 2 Tbsp. finely minced red onion
- 1 1/2 Tbsp. fresh lime juice four 6- to 7 inch flour tortillas
- 1/2 tsp vegetable oil
- 1 1/3 c. grated pepper Jack cheese (about 5 ounces)
Direcciones
- Drain olives well and cut crosswise into 1/8 inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
- Preheat broiler.
- Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat till pale golden brown, about 45 seconds. Turn tortillas over and broil till pale golden brown. Sprinkle tortillas proportionately with pepper Jack and broil till cheese is melted and bubbling, about 30 seconds. Divide olive mix among tortillas and cut each tortilla into 4 wedges.
- Serves 4 as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 12 | |
| Calories from Fat 5 | 42% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 1.43g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.96g | 1% |
| Protein 0.22g | 0% |
