Avocado and Cheese Quesadilla
makes 8 pieces
NOTE: We find that an electric knife is the best tool for
cutting a quesadilla into wedges. Serve as is or with a little
Classic Red Table Salsa.
2 soft, 8-inch flour tortillas
1 medium ripe Haas avocado, halved, pitted, flesh removed and coarsely chopped
1/2 small garlic clove, minced
2 tablespoons minced fresh cilantro leaves
1 teaspoon lime juice
Salt and ground black pepper3 thin slices red onion
2 ounces pepper Jack cheese, coarsely grated
Nonstick cooking spray
INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 450 degrees. If tortillas are uneven in size, trim them with a scissors to match.
2. Combine avocado, garlic, cilantro, and lime juice in small bowl and mash coarsely with fork. Season with salt and pepper to taste. Spread mixture evenly over one tortilla, leaving 1/2-inch border around circumference free. Arrange onion slices over avocado and sprinkle with cheese, leaving 1/2-inch border. Place second tortilla over cheese and press slightly to position.
3. Heat 10-inch nonstick skillet over medium heat for 2 minutes. Coat top tortilla with vegetable spray and place quesadilla, greased side down, into pan. Cook until golden brown and crisp, about 2 minutes. Coat top tortilla with vegetable spray. Using a wide metal spatula, flip quesadilla in pan. Cook until second side is golden brown and crisp, about 2 minutes more.
4. Transfer quesadilla with metal spatula to small baking sheet and place in oven until hot throughout, about 3 minutes, flipping once halfway through. Cut into 8 wedges and serve immediately.