Tomato Onion Avocado Quesadillas

California style quesadilla features avocado, tomato, red onion, and Monterrey Jack cheese. Served warm with sour cream dip.

Ingredients -

2 Vine-Ripened Tomatoes, seeded and cut into 1/4-inch dice
1 California Avocado, firm and ripe, quartered, pit removed, peeled, and cut into 1/4-inch dice
1 tablespoon Red Onion, chopped
2 teaspoons Fresh Lemon Juice
1/4 teaspoon Hot Sauce
Salt, to taste
Fresh Ground Black Pepper, to taste
1/4 cup Sour Cream
3 tablespoons Fresh Cilantro, chopped
4 (6 to 7-inch) Flour Tortillas, brushed with oil and broiled until golden brown
1/2 teaspoon Vegetable Oil
1-1/3 cups Monterey Jack Cheese or Queso Jalisco, coarsely grated

Preparation:

1. In a medium bowl, combine diced tomatoes, diced avocados, chopped red onion, fresh lemon juice, hot sauce, salt and pepper.

2. In separate bowl, combine sour cream, chopped fresh cilantro, salt and pepper.

3. Spread avocado mixture over two tortillas.

4. Sprinkle two tortillas with cheese and broil until melted.

5. Place tortillas, cheese side down, over avocado covered tortillas.

6. Transfer to cutting board.

7. Serve with Sour cream mixture.

Cooking Tip

Unripe Tomatoes

Place un-ripened tomatoes in a brown paper bag and store at room temperature until they’re deep red.

Cooking Tip

Cilantro

Cilantro has a musty lemon flavor, and is best when chopped fresh. There really isn’t another herb that tastes like cilantro, and thus no real good substitute.