What do you get when you cross two tortillas and an avacado?

Posted on | July 19, 2006 | 5 Comments

This summer I’ve worked a regular dish into my weekly lineup: [tag]Quesadillas[/tag]!

Haas [tag]Avacados[/tag] are a buck a piece here lately, and I’m buying at least three a week, and one always makes it into the Quesadilla dinner. It’s not the twenty five cents I paid for them when we lived in Northern California, but it’s better than the two bucks in the winter. Mmmmmmm avacaaaaaaado… I can’t wait for my own tomatoes to jazz these bad boys up with.

Each time I make them, I try to change up the filling a little bit. Last night I browned some Vidalia onion and fresh garlic, then added whole cumin seed, sea salt, a little chili powder (not the good kind, which was a disappointment,) black beans, canned tomatoes, leftover corn on the cob (minus the cob) and some black olives. Sometimes I do peppers (sweet and hot) and some kind of fresh green added just to wilt at the end (chard, spinach, whatever.)

Lay out the bottom tortillas all over the counter, top with plenty of grated cheese (I used jack and cheddar—with enough held back to put on top of the goodies so the top tortilla will stick.) Plop some of the filling on, sprinkle liberally with fresh cilantro, chopped avacado and then the other layer of cheese, and finish off with another tortilla.

Lay in a hot cast iron skillet, lightly brown, flip, repeat, cut into wedges, top with sour cream and salsa. Spackle face liberally. I may have to put them on the [tag]menu[/tag] twice a week.

ETA: I think they taste best made with a whole grain tortilla, but the ones shown are basic flour because that’s all they had the day I shopped.

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