tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/4
cup minced fresh cilantro leaves
16
(6-inch) flour tortillas (2 packages)
1
cup (4 ounces) shredded Cheddar or Monterey Jack cheese
1/2
cup finely chopped green onions
Sour cream (optional)
Prep Time
20 minutes
Cook Time
5 minutes
1. Halve avocado and remove pit. Scoop out flesh into food processor or bowl of electric mixer. Add cream cheese and Frank's RedHot Sauce. Cover and process or beat until smooth. Add cilantro; process or beat until well blended. Spread rounded tablespoon avocado mixture onto each tortilla. Sprinkle half the tortillas with cheese and onions, dividing evenly. Top with remaining tortillas; press gently.
2. Place tortillas on oiled grid. Grill over medium coals 5 minutes or until cheese melts and tortillas are lightly browned, turning once. Cut into triangles. Serve with sour cream, if desired. Garnish as desired.
Note
You may serve avocado mixture as a dip with tortilla chips.
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