Ingredients
1 tablespoon canola oil16 corn tortillas (6 inches)2 cups shredded Mexican cheese blend 1 cup pico de gallo1 large ripe avocado, peeled and thinly sliced3 tablespoons minced fresh cilantroAdditional pico de gallo
Preparation
Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten.
Place 8 tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas.
Cook until tortillas are lightly browned and cheese is melted, 3-4 minutes on each side. Serve with additional pico de gallo.
