Grilled California Avocado Quesadilla

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Grilled California Avocado Quesadilla

Serves: 12


	Ingredients 12 (6 lbs) California avocados, halved Fresh lime or lemon juice (as needed) Olive oil (as needed) Salt (as needed) 1-1/2 cups (6 oz) manchego cheese, shredded finely 1 cup (4 oz) panela cheese, grated 1/2 cup (2 oz) cotija cheese, shredded finely Freshly ground black pepper (as needed) 12 (2 lb, 4 oz) poblano chiles, roasted, peeled, cut into thin strips 12 Home-made flour tortillas, about 10 inches in diameter Unsalted butter (as needed) Salsa fresca (as needed)

Method

An hour or two before service: 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; reserve. Thoroughly mix cheese; reserve.

Per Order:
Lay 1 tortilla on work surface. Put 1/4 cup cheese mixture on half the tortilla. On top of cheese evenly distribute 1/2 ounce poblano strips (about 8). Top with 4 or 5 grilled avocado slices.

Drizzle with 1 tablespoon salsa (optional); top with 1/4 cup cheese mixture. Brown quesadillas on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese. Cut into 4 pieces. Serve with 1/4 cup salsa on the side.

Photo and Recipe Courtesy of The California Avocado Commission.