Grilled California Avocado Quesadilla

Description
There are two sets of measurements in this recipes, the first for a meal, and the second (in parentheses) for an appetizer version.

Ingredients

 * 3 (12) genuine California avocados, halved
 * Fresh lime or lemon juice (as needed)
 * olive oil (as needed)
 * salt (as needed)
 * 1½ oz (1½ cups) Manchego cheese, shredded finely
 * 1 oz (1 cup) panela cheese, grated
 * ½ oz (½ cup) cotija cheese, shredded finely
 * Freshly ground black pepper (as needed)
 * 3 (12) Poblano chiles, roasted, peeled, cut into thin strips
 * 3 (12) Home-made or home-made style flour tortillas
 * unsalted butter (as needed)
 * Salsa fresca (as needed)

Directions

 * 1) An hour or two before service: Cut each avocado half into 5 or 6 slices about ⅜ inch thick.
 * 2) Brush each slice on both sides with juice and oil.
 * 3) Lightly sprinkle with salt.
 * 4) Grill, turning once, until lightly browned with grill marks.
 * 5) Mix cheeses thoroughly.

Per order

 * 1) Lay 1 tortilla on a work surface.
 * 2) Put ¼ cup cheese on half the tortilla.
 * 3) On top of cheese evenly distribute about 8 poblano strips.
 * 4) Top with 4 or 5 avocado slices.
 * 5) Drizzle with 1 tablespoon salsa (optional).
 * 6) Top with ¼ cup cheese mixture.
 * 7) Brown quesadilla on medium heat in hot butter on both sides.
 * 8) Cover pan for a minute or so to finish melting cheese.
 * 9) Cut into 4 pieces.
 * 10) Serve with ¼ cup salsa on the side.