Quesadillas at their most basic. Cutting the rounds into triangles helps prevent mouth burns from hot cheese. Add crushed red pepper flakes to the cheese if you like things spicy. I would never object to chopped fresh cilantro or chives in the avocado mash.
This recipe by JeanMarie Brownson originally appeared in The Chicago Tribune.
- 1 medium ripe avocado, halved, pitted
- 1/4 Teaspoon salt
- Chopped fresh cilantro or chives, optional
- 1 Cup shredded Monterey Jack cheese
- Crushed red pepper flakes or smoked paprika, optional
- 4 flour tortillas (6 inch)
Step 1: Scoop avocado pulp from 1 avocado into a small bowl. Roughly mash with a spoon; season with 1/4 teaspoon salt and cilantro or chives, if using.
Step 2: Heat a well-seasoned or nonstick griddle over medium heat until a drop of water evaporates on contact. Add 2 tortillas in a single layer. Top each with ½ cup of the cheese, spreading it to within ½ inch of the edge. Sprinkle each with pepper flakes, if using, then a second tortilla. When the bottom tortilla is hot and a bit golden, about 1 minute, carefully flip to brown and heat the other side, about 30 seconds.
Step 3: Transfer to a cutting board; cut each into 6 wedges. Serve right away with the mashed avocado.