Grilled Quesadillas W Avocado Recipes

GRILLED CHEESE AND AVOCADO SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Place bread, butter side down, in a large cast-iron skillet or on an electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie; add avocado slices. Sprinkle cheddar cheese mixture evenly over avocado slices. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

Steps:

• In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
• Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
• Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
• Cut into wedges and top with some of the salsa.

GRILLED AVOCADO QUESADILLAS

Steps:

• Peel and pit avocado.
• Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
• Spread over half of each tortilla.
• Fold uncovered half over filling and gently press the edges together.
• In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
• Flip over and cook until filling is heated through.
• Can be prepared up to 4 hours ahead of time, covered, and refrigerated.

CHEESY QUESADILLAS WITH AVOCADO

Steps:

• Sprinkle each of 4 tortillas with 1/4 cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.
• Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.
• If you've got a salsa fan like we do in Jack, you can offer a little mild salsa for dipping.

QUESADILLAS WITH AVOCADO

Steps:

• 1. In a bowl, mix the avocado, onion, lime juice, Tabasco sauce, and salt. Lay 3 of the tortillas on a work surface. Spread each tortilla equally with the avocado mixture to within about 1/2-inch from the edge. Sprinkle cheese equally on top of the avocado on each tortilla. Put the remaining tortillas on top to close like a sandwich. Brush each top tortilla lightly with oil. 2. Heat a large nonstick skillet over medium heat. Invert one of the tortilla stacks and lay in the pan, oiled side down. Again brush the top tortilla with oil. Toast until light brown and crisp. With a large wide spatula turn the stack over and brown the second side. Repeat with the remaining stacks. When all are brown and crisp on both sides cut each stack into quarters. Arrange on a plate. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

QUESADILLAS I

Steps:

• Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
• Cut the quesadillas into triangles and serve.

GRILLED CALIFORNIA AVOCADO QUESADILLA

Steps:

• Cut each avocado half into 5 or 6 slices about 3/8 inch thick.
• Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks.
• Mix cheeses thoroughly. Put 1/4 cup cheese on half the tortilla. On top of cheese evenly distribute about 8 poblano strips.
• Top with 4 or 5 avocado slices. Drizzle with 1 tablespoon salsa (optional). Top with 1/4 cup cheese mixture. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese.
• Cut into 4 pieces.

GRILLED QUESADILLAS W/ AVOCADO

Steps:

• Peel chiles, remove stem, seed and tough membranes. Slice thinly.
• Mix cheeses together with black pepper and set aside.
• Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks; reserve.
• Lay tortillas on a clean work surface. Divide cheese among the tortillas, placing just on one half of each tortilla.
• On top of cheese evenly distribute the poblano strips and grilled avocado slices.
• Drizzle each quesadilla with 1 tablespoons salsa, if desired.
• Melt butter in a large frying pan. Brown quesadilla on both sides over medium heat.
• Cover pan for a minute or so to finish melting cheese.
• Cut each quesadilla into 4 pieces. Serve 2 pieces per serving with remaining salsa on the side.
• --------------------------.
• To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides. Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes. Then, when cool enough to handle, peel off the outer skin.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.