### TranslatedIngredients: 1 cup Whole Wheat Flour,1/4 cup All Purpose Flour (Maida),2 tablespoon Sunflower Oil,Salt - to taste,1 Avocado,1 Tomato - pulp removed,1 Onion - finely chopped,1 Red Bell pepper (Capsicum) - finely chopped,1 Yellow Bell Pepper (Capsicum) - finely chopped,2-3 cloves Garlic - chopped,2 Green Chillies - finely chopped,2-3 sprig Coriander (Dhania) Leaves - finely chopped,1/2 Lemon,Salt - to taste,Butter (unsalted) - for cooking,4 tablespoons Del Monte Mint Mayo ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Mexican ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making Guacamole Stuffed Quesadilla With Mint Mayo Recipe, mix the dry ingredients - wheat flour, maida flour and salt for tortilla. Add enough water to bind the mixture so that it is also easy to roll. Keep it aside.In the meantime keep all the ingredients ready for the Guacamole, mix the avocado, tomato, onion, red bell peppers, yellow bell peppers, garlic cloves, green chilies, coriander leaves, lemon and salt to taste in a bowl and keep it aside. Check for seasoning and salt.Divide the dough into small equal balls and roll it on the board to a 6 inch diameter. Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides.Once the tortilla are done, spread 1 tablespoon of Delmonte mint mayo onto the tortilla and add the freshly  guacamole, spread it evenly and cover it with another layer of tortilla and toast it again on the skillet with a tablespoon of butter on either side till the tortilla becomes crispy.After the quesadilla are toasted slice them lengthwise. Serve your yummy filled Guacamole Stuffed Quesadilla as an appetizer or for an afternoon quick meal along with Corn Pineapple Salsa Salad.