Cheese Quesadillas With Fresh Guacamole Recipes

CHEESE QUESADILLA

Steps:

• Heat a large nonstick skillet or comal over low-medium heat. Heat the tortillas slightly, flipping them over every 10 seconds, until they're easily foldable and pliable.
• Evenly divide the cheese and sprinkle it onto one half of each tortilla. Generously season with salt.
• Fold the tortillas over the cheese to create a half-moon shape.
• Cook the quesadillas for 1-2 minutes, or until one side of the quesadilla is golden-brown. You may have to press down lightly on the tops of the quesadillas with a spatula to prevent the tortillas from opening up.
• Flip over and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted.
• Serve immediately as is, or cut them in half and serve with sour cream, pico and your favorite salsa.

CHEESE QUESADILLAS WITH FRESH GUACAMOLE

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the Guacamole.
• 1 small ripe Haas avocado
• 1 tablespoon minced jalapeno pepper
• 2 tablespoons minced red onion
• 1 tablespoon chopped cilantro leaves
• 1/2 lime, juiced
• Salt
• Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
• Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991

EASY QUESADILLAS WITH FRESH GUACAMOLE

Steps:

• Chop meat from chicken in small pieces, and season with garlic salt. Place in a microwave container and heat up just before using, about 1-1/2 minutes.
• In a 10-inch iron skillet, heat olive oil over medium high heat. Cut peppers into strips, and cook in the oil until they are a bit blackened, turning and stirring as necessary. Remove and drain on paper towels.
• Reduce heat in skillet to medium and wipe excess oil out with a paper towel. On a prep surface, lay out one tortilla. Place 1/4 of the peppers on half the tortilla. Add 1/4 of the chicken (heat it up first), 1/4 of the pico de gallo, 1/4 of the black beans (if using), and 1/2 cup of the cheese. Fold tortilla in half. Repeat with remaining 3 tortillas.
• Place folded tortilla in skillet and cook 3-4 minutes until very browned, then carefully turn over and cook the other side. The timing will depend on how hot your skillet is. You want the cheese to melt, but you don't want to burn the tortillas.
• Remove tortilla to serving plate and cut into fourths. Serve with fresh Guacamole. Tip: if your tortillas are 10 inches and so is your skillet, you can actually cook two quesadillas at once in the skillet.
• To make Guacamole: Peel and mash the avocados, adding salt and lime juice. Stir in 1/4 cup pico de gallo until blended.