Ingredients
- 4 (12-inch) flour tortillas
- 1/2 cup grated Cheddar
- 1/4 cup grated mozzarella
- 1/2 cup grated queso blanco
- Olive oil
- Guacamole, recipe follows
Directions
Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the guacamole.
Guacamole:
1 small ripe Haas avocado
1 tablespoon minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt
Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
Yield: about 2/3 cup
Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991
















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By Starsong
Sevierville, TN
on March 13, 2008
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The unaccustomed kick in the guacamole (usually mildly spiced in order to balance spicier dishes was fine with a quesadilla that had no kick of its own. Very easy and quick to prepare.
By numba1anjel7708...
houston, TX
on July 07, 2007
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i make these allll the time for my afterschool snack...
quick easy and satisfying...might i add delicious too!
mmm mmm mmm
By lime_green_mada...
Girard, KS
on January 08, 2007
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mmmm....this guacamole is to die for especially with diced tomatoes!!!!!!!
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