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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Gourmet Magazine. Add jalapneno slices for more bite. Ingredients:
2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces |
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces |
1 tablespoon chopped red onion |
2 teaspoons fresh lemon juice |
1/4 teaspoon tabasco sauce |
salt and pepper |
1/4 cup sour cream |
3 tablespoons chopped fresh coriander |
24 inches flour tortillas |
1/2 teaspoon vegetable oil |
1 1/3 cups shredded monterey jack cheese |
Directions:
1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
2. Season to taste with salt and pepper.
3. In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
4. Put tortillas on a baking sheet and brush tops with oil.
5. Broil tortillas 2 to 4 inches from heat until pale golden.
6. Sprinkle tortillas evenly with cheese and broil until cheese is melted.
7. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
8. Transfer quesadillas to a cutting board and cut into 4 wedges.
9. Top each wedge with a dollop of sour cream mixture and serve warm.
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