Saturday, April 25, 2009
I had an extra avocado, so I needed to do something with it. First thing that popped into my mind was a cheese quesadilla. But I didn't want to make guacamole out of it. That would have been a given. Though, as much as I love the dip form, I love more the freshly opened and eat with the spoon way.
This makes 2 quesadillas.
Mushroom Avocado Quesadillas
Whole Wheat Tortillas (6" sized)
Shredded Mild Cheddar Cheese
2 Large Portobello Mushroom caps (rough chopped)
1 medium sized tomato (diced)
1 ripe avocado (sliced)
1 Tbps Butter or margarine
3 Tbsp Olive Oil
Salt & Pepper to season
Shredded Monterrey Jack Cheese (optional)
Chopped cilantro (optional)
On medium heat, heat the oil and melt the butter. Once the oil is heated toss in the portabello slices. Cook them until tender and darker in color. Season with some salt and pepper.
Sandwich the cheese between two tortillas and in another pan (medium to high) heat the tortillas until the cheese is melted.
It'll take roughly 3-5 minutes for the cheese to melt and the tortilla to get slightly crisp. Flip the quesadilla and heat the other side for another 3-5 min.
Remove from the skillet and open the quesadilla. Add in the some of the portabellos, tomato, avocado and some of the optional cilantro.
Serve with a side of sour cream.
Note: Toss the avocado with some lemon juice to keep it from instantly turning brown.