Grilled California Avocado Quesadilla

(4)

Ingredients

Serves: 12

12		California Avocados, halved
	As needed	Fresh lime or lemon juice
	As needed	Olive oil
	As needed	Salt
1 1/2	cups	manchego cheese, shredded finely
1	cup	Panela cheese, grated
3	Tbsp.	Cotija cheese, shredded finely
	As needed	Freshly ground black pepper
12		poblano chiles, roasted, peeled, cut into thin strips
12		Home-made flour tortillas, about 10 inches in diameter
	As needed	Unsalted butter
	As needed	Salsa fresca

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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 cheeses; reserve.
Per Order:
Lay 1 tortilla on a 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 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. Serve with 1/4 cup salsa on the side.