Grilled California Avocado Quesadilla Food

GRILLED CALIFORNIA QUESADILLA

Steps:

• Pit avocado and scoop it out. Put in a food processor or mix by hand with the hot sauce and cream cheese. Beat until smooth and add the cilantro.
• Spoon mixture onto a tortilla, sprinkle some cheese and green onion and add the chicken if using. Top with another tortilla.
• Place tortillas on grill over medium coals for 5 mins or until cheese is melted. Serve with sour cream!

AVOCADO QUESADILLAS

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.

GRILLED QUESADILLAS W/ AVOCADO

Steps:

• Peel chiles, remove stem, seed and tough membranes. Slice thinly.
• Mix cheeses together with black pepper and set aside.
• Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks; reserve.
• Lay tortillas on a clean work surface. Divide cheese among the tortillas, placing just on one half of each tortilla.
• On top of cheese evenly distribute the poblano strips and grilled avocado slices.
• Drizzle each quesadilla with 1 tablespoons salsa, if desired.
• Melt butter in a large frying pan. Brown quesadilla on both sides over medium heat.
• Cover pan for a minute or so to finish melting cheese.
• Cut each quesadilla into 4 pieces. Serve 2 pieces per serving with remaining salsa on the side.
• --------------------------.
• To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides. Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes. Then, when cool enough to handle, peel off the outer skin.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

GRILLED TURKEY BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH

Steps:

• Marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper in small bowl; set aside.
• Relish: Combine avocados, onions, jalapeno peppers, 3 tablespoons cilantro, the lime juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in medium bowl; set aside.
• Quesadillas: Place the Marinade in large resealable plastic bag. Add turkey; seal bag. Turn bag over to evenly coat turkey with marinade. Refrigerate 30 minutes to 1 hour to marinate, turning bag occasionally.
• Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Remove turkey from marinade; discard bag and marinade. Grill turkey 14 to 18 minutes, or until tenderloins are no longer pink in centers (170°F), turning occasionally. Place on cutting board; let stand 10 minutes. Cut into thin slices.
• Place 8 of the tortillas on a clean work surface; top evenly with cheese, onion slices and turkey. Then stack 4 of the prepared tortillas (layers) on the other 4 prepared tortillas (layers).Cover with the remaining 4 tortillas. Brush tops with half of the canola oil. Place, oil-sides down, on grill grate. Cook 2 to 3 minutes, or until golden brown on undersides. Brush remaining tops with the remaining canola oil and carefully turn quesadillas over. Grill until cheese is melted and undersides are golden brown. Remove from grill. Cut each quesadilla into 4 wedges. Serve with the Avocado-Red Onion Relish.

GRILLED CALIFORNIA AVOCADO QUESADILLA

Steps:

• Cut each avocado half into 5 or 6 slices about 3/8 inch thick.
• Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks.
• Mix cheeses thoroughly. Put 1/4 cup cheese on half the tortilla. On top of cheese evenly distribute about 8 poblano strips.
• Top with 4 or 5 avocado slices. Drizzle with 1 tablespoon salsa (optional). Top with 1/4 cup cheese mixture. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese.
• Cut into 4 pieces.