Thursday, January 24, 2013

Avocado Quesadillas

I have a bit of a love/hate relationship with avocados.  I think they're interesting, and I know they're very good for you.  But I have a hard time just eating avocado.  They really don't have a particularly strong flavor, at least not the ones I've encountered.  Some people profess to just sprinkling a bit of salt and/or lemon juice over half an avocado and eating straight from the skin with a spoon.

I need to doctor up my avocados.

These avocado quesadillas are easy and quick, and you can adjust the heat level to make it as mild or as spicy as you like.

Avocado Quesadillas

  • 1 medium ripe avocado
  • 1 tablespoon lemon juice
  • 1/8 teaspoon of cayenne pepper, plus more to taste
  • 1 cup shredded part-skim mozzarella cheese
  • 4 whole wheat soft tortillas*
*Note on the tortillas: you can use whatever kind of soft tortilla you like, but the whole wheat are a bit healthier.

Cut the avocado in half with a sharp, sturdy knife and remove the pit.  If your avocado is ripe enough, you'll be able to just scrape out the flesh with a spoon.

Mash the avocado with a wire whip.

Add lemon juice and cayenne pepper, then whisk until relatively smooth. You're still going to have some small chunks of avocado; the more you whisk, the smoother it'll get.  Taste the avocado for seasoning and add cayenne, a little at a time because a little goes a looooong way, and mix in.

Sprinkle about an 1/8 cup of mozzarella cheese onto one half of a tortilla.  Spread the avocado over the cheese, then top with another 1/8 cup of cheese.

Fold the tortillas over to make half-moon shapes.  On a nonstick griddle (either a pan or electric) cook on medium heat, flipping once halfway through, until the cheese is melted and both sides are browned to your liking.

I like to serve these up with some spicy homemade salsa.

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