Time 20m Yield 4 servings (2 quesadillas each). Number Of Ingredients 7 Steps:
Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside. In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels. Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla. In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side. Repeat with remaining quesadillas, adding more oil to skillet as needed. Cut each quesadilla into wedges before serving.
Time 25m Yield 1 serving(s) Number Of Ingredients 11 Steps:
Top flour tortilla in listed order, spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on a medium grill. Fold in half, cut into thirds. Serve with 1/4 C Avocado Ranch Dressing. Avocado Ranch Dressing:. Dice California avocado. Blend avocado, Ranch dressing, and parsley, freshly chopped until smooth, stopping to scrape down sides. Yield 2 1/2°C.
Time 40m Yield 4 servings, guacamole: 1 cup Number Of Ingredients 18 Steps:
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve. Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray. Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside. To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat. Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes. Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.
Time 10m Yield 1 serving. Number Of Ingredients 6 Steps:
Butter one side of one tortilla; place in a small skillet, buttered side down. Top with cheese, bacon and salsa. Butter remaining tortilla; place on top, buttered side up., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with sour cream, guacamole and additional salsa if desired.
Time 31m Yield 2 serving(s) Number Of Ingredients 11 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.
