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GRILLED CALIFORNIA AVOCADO QUESADILLA
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Author: Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA
Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 12.000 12
    California avocados, halved
  • 0.000
    Fresh lime or lemon juice (as needed)
  • 0.000
    Olive oil (as needed)
  • 0.000
    Salt (as needed)
  • 1.500 1 ½ cups
    manchego cheese, shredded finely
  • 1.000 1 cup
    panela cheese, grated
  • 0.500 ½ cup
    cotija cheese, shredded finely
  • 0.000
    Freshly ground black pepper (as needed)
  • 12.000 12
    poblano chiles, roasted, peeled, cut into thin strips
  • 12.000 12
    Home-made flour tortillas, about 10 inches in diameter
  • 0.000
    Unsalted butter (as needed)
  • 0.000
    Salsa fresca (as needed)

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Instructions

  1. Method:
  2. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
  3. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
  4. Grill, turning once, until lightly browned with grill marks; reserve.
  5. Thoroughly mix cheeses; reserve.
  6. Per Order:
  7. Lay 1 tortilla on a work surface.
  8. Put 1/4 cup cheese mixture on half the tortilla.
  9. On top of cheese evenly distribute 1/2 ounce poblano strips (about 8).
  10. Top with 4 or 5 grilled avocado slices.
  11. Drizzle with 1 tablespoon salsa (optional); top with 1/4 cup cheese mixture.
  12. Brown quesadilla on medium heat in hot butter on both sides.
  13. Cover pan for a minute or so to finish melting cheese.
  14. Cut into 4 pieces. Serve with 1/4 cup salsa on the side.

Nutrition information per serving

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