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Avocado Tomato Melts with Jalapeño Jack Cheese

4 servings


High Fibre Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

12.1 g
25.7 g
5.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 393
  • Fat 27.9 g
    • Saturated   8.3 g
    • + Trans 
  • Cholesterol 30 mg
  • Sodium   454 mg
  • Carbohydrate 25.7 g
    • Fibre   5.3 g
    • Sugars  
  • Protein 12.1 g
    • Vitamin A 10 %
    • Vitamin C 19 %
    • Calcium 25 %
    • Iron 14 %


Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Spread the lime juice on a wide plate. Quarter the avocado lengthwise, pull it apart, and discard the pit. Remove the peel from the avocado. Cut each quarter piece of avocado, lengthwise, into three slices. Set the avocado on the plate and coat with the lime juice.

Spread one side of each bread slice with mayonnaise and set on the baking sheet. Divide and arrange some arugula or spinach on each bread slice. Set 2 slices of tomato, and 3 slices of avocado, on top of each bread slice. Divide and top each melt with the cheese.

Bake 10 minutes, or until the cheese is melted and the bread is lightly toasted. Sprinkle each melt with some cilantro and serve.

Recipe Options: In you don't care for the spicy tasting, Jalapeno-flavoured cheese, top the melts with plain Monterey Jack cheese. If you don't care for cilantro, sprinkle the melts with sliced green onion instead. If you're a meat eater, top each melt with some sliced or shredded cooked chicken breast before topping with the cheese and baking.

Serving Suggestions

Make a more filling meal by serving these melts with a salad you create from a recipe in our collection, such as Butter Lettuce with Feta, Oranges and Red Onion, Broccoli and Carrot Salad with Raisins and Almonds, or Rainbow Coleslaw.

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