Grilled avocado quesadilla

1. Combine all ingredients for the filling in a bowl. Toss thoroughly and refrigerate until ready for use.
Whisk together cornmeal, brown rice flour, tapioca flour, and salt in a large bowl.
Stir in hot water and coconut oil until dough comes together into a smooth ball.
Divide the dough into 6 equal portions.
Take each portion of dough and form it into a ball. Flatten with a rolling pin in between 2 sheets of parchment paper.
Toast each tortilla in a lightly oiled non-stick pan over high heat for 1-2 minutes per side.
Lay prepared tortilla on a plate and spread avocado mixture on top. Cover with another piece of tortilla.
Grill the filled tortillas for 2-3 minutes per side.
Transfer grilled quesadillas on a chopping board and cut into quarters.