Avocado and Chile Quesadillas Recipe nice and very vegetarian recipe, you will make it again
Prep: 25 minutes, Bake: 9 minutes, Serve: 8
1 medium (3/4 cup) ripe avocado, mashed
1 medium (1/2 cup) tomato, seeded, chopped
1 tablespoon seeded chopped jalapeño chile peppers
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
3 tablespoons LAND O LAKES Butter, melted
8 (8-inch) flour tortillas
6 ounces (1 1/2 cups) LAND O LAKES! Deli Pepper Jack Cheese, shredded
Sour cream Red or green salsa
1. Heat oven to 500°F. Adjust rack to lowest position. Mash avocado in medium bowl with fork until almost smooth. Stir in tomato, chiles, cilantro and salt.
2. Brush 1 side of 4 tortillas with half of melted butter. Place tortillas onto large ungreased baking sheet, buttered-side down.
3. Spread about 1/4 cup avocado mixture onto each tortilla; sprinkle each evenly with 1/4 cup cheese. Top with remaining 4
tortillas. Brush top of tortillas with remaining melted butter.
4. Place another large ungreased baking sheet on top of quesadillas to prevent puffing. Bake for 6 to 8 minutes or until bottom of tortillas are golden brown. Remove top baking sheet.
5. Turn quesadillas; continue baking for 3 to 4 minutes or until bottom of tortillas are golden brown.
6. To serve, cut each quesadilla into wedges with sharp knife, kitchen shears or pizza cutter, Serve hot with sour cream and salsa.
Notes and Tips:
• These south-of-the-border sandwiches can’t be beat! Instead of bread, in Mexico flour tortillas are filled with refried beans, meats and cheeses; they are folded and then broiled or fried. Like a sandwich, quesadillas can be as varied as the diner. These use “western” favorites - avocados, cilantro, chiles and tomatoes.
|Avocado and Chile Quesadillas Recipe|