6 oz. cream cheese, softened
1 ripe avocado, peeled and seeded
3 Tbsp. FRANK'S RedHot® Original Cayenne Pepper Sauce
1/4 cup minced cilantro leaves
16 (6 inch) flour tortillas
2 cups shredded Cheddar or Jack cheese
1 cup FRENCH'S™ Crispy Jalapeños, crushed
1 (optional) sour cream
MASH cream cheese, avocado, and Frank's RedHot Sauce together until smooth. Mix in cilantro.
SPREAD a rounded tablespoon of avocado dip onto each tortilla. Sprinkle half the tortillas with cheese and Jalapeños, dividing evenly. Cover with remaining tortillas; press gently.
HEAT a 12-inch nonstick skillet or flat griddle over medium heat. Coat with nonstick cooking spray. Cook quesadillas, two at a time, for 5 minutes or until golden, turning halfway during cooking. Cut into wedges to serve. Serve with sour cream, if desired.
Tip: Serve avocado mixture as a dip.