Jen says these go great with Mexican Tomato Lime Soup. “It’s a great combination to make for a guest at lunch. I know because Papa John had me make it two days in a row!”
2 avocados, diced
2 tomatoes, diced
1 (14 oz) can artichoke hearts, chopped
1 package 10” flour tortillas
1 cup sharp white cheddar cheese, shredded
¼ cup chopped green chile
Lettuce, diced tomato and sour cream for toppings.
In a small bowl, mix the tomatoes, artichoke hearts and avocados. Set aside. On a tortilla, create layers of cheese, green chile and approximately ¼ cup of the avocado mixture followed by more cheese. Top with another tortilla. Cook in a frying pan with no-stick spray. Brown the first side, then carefully flip and brown the other side. Cut into wedges and serve.
Variations: Add shredded crabmeat or shredded chicken.