Grilled Quesadillas W/ Avocado

Name: Grilled Quesadillas W/ Avocado
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 poblano chiles, roasted; 2/3 cup manchego cheese, grated; 1/2 cup panela cheese, crumbled; 3 tablespoons Cotija cheese, grated; fresh ground black pepper, to taste; 1 avocado, peeled and sliced about 3/8-inch thick; 1 tablespoon fresh limes or 1 tablespoon lemon juice; 1 tablespoon olive oil; salt, to taste; 4 (10 inch) flour tortillas; 2 tablespoons unsalted butter; 1 cup salsa fresca

Submitted by cali_love

"Serve this at your next Superbowl party, or as an appetizer for any occasion! Roasted poblanos, a rich blend of cheeses, and avocados create unforgettable quesadillas! Serve with sour cream and salsa. (Cooking time is roasting time.)"

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Ready In:: 30mins
Ingredients:: 12
Serves:: 8

ingredients

2 poblano chiles, roasted
²⁄₃ cup manchego cheese, grated
¹⁄₂ cup panela cheese, crumbled
3 tablespoons Cotija cheese, grated
fresh ground black pepper, to taste
1 avocado, peeled and sliced about 3/8-inch thick
1 tablespoon fresh limes or 1 tablespoon lemon juice
1 tablespoon olive oil
salt, to taste
4 (10 inch) flour tortillas
2 tablespoons unsalted butter
1 cup salsa fresca

directions

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.

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RECIPE SUBMITTED BY

cali_love

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> Hi my name is Pearl and I'm a foodaholic! I was spoiled with home-cooked meals when I lived with my parents, so I never really had to cook much. Since moving out on my own, I would say I've become more of a novice cook. I absolutely love finding new recipes to try and am constantly on Zaar.

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