You can customize these hearty quesadillas, an easy recipe from Wolfgang Puck
, by adding lean chicken and your favorite veggies to the mix. Topped with fresh, heart-healthy guacamole, this cheesy dish makes a delicious savory snack.
4 12-in. flour tortillas
1/2 c. cheddar, grated
1/4 c. mozzarella, grated
1/2 c. queso blanco, grated
3 med. fully ripe avocados
1/4 c. lime juice, freshly squeezed
1/3 c. cilantro, freshly chopped
1 med. shallot, minced
1 tbsp. roasted garlic
1 sm. jalapeno, seeded and minced
1 tsp. salt
Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the guacamole.
Halve one avocado, remove pit and scoop flesh into medium bowl. Repeat with remaining avocados. Pour lime juice over avocado flesh. Using a fork or potato masher, mash lightly until mixture is still a little chunky. Stir in cilantro, shallot, roasted garlic, jalapeno, and salt. Guacamole can be made ahead and covered with plastic wrap and kept refrigerated for up to 8 hours. Return to room temperature before serving.