Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.