Bacon, Blue and Avocado Quesedilla
You really can't be a true California Girl without loving the avocado, at least that's how I feel. When we bought our house in South Pasadena 25 years ago, there was an ancient avocado tree in our backyard, but it wasn't at all healthy, and when we took it out, we replaced it with something else. To this day there are times when I regret that decision.
For inspiration this week, I turned to the California Avocado Commission and adapted one of their recipes to better suit our tastes. Well, better suit my tastes, since David is not fond of these dark-skinned pebbly fruits, or their thinner skinned cousins, and this quesadilla recipe could be further adapted to serve us both. It has been a very hot week here and this recipe, which like my shrimp tacos, can serve double duty as both appetizer (the small bite) and is equally tasty as a light supper or lunch. And that is how we ate them last night. And we both were happy with the results.
The Beautiful Avocado
and the recipe is:
Bacon, Blue and Avocado Quesadilla
Yield: 4 quesadillas
Serves 8 as an appetizer, 4 as a light supper
• 4 (10-inch) flour tortillas
• 3 cups shredded mozzarella cheese
• 1/4 .cup crumbled blue cheese
• 2 Roma tomatoes, sliced in 1/8-inch slices
• 1 ripe, Fresh California Avocado, peeled, seeded and sliced
• 1 cup cooked bacon crumbles (for lower fat, use turkey bacon)
• 4 tsp. diced red onion
• 1/4 cup arugula
• Avocado Dressing (see make-ahead recipe below)
• 1/2 ripe, Fresh California Avocado, peeled, seeded and diced
• 1 cup low fat sour cream
• 3 tsp. freshly chopped parsley
• ¼ tsp. cayenne pepper
1. Spread the cheeses over the entire surface of the tortillas.
2. Layer the remaining fillings over half of the tortilla surfaces. Nestle the slice of tomato in the curve of each slice of avocado.
3. Fold quesadilla in half. Brown quesadilla on a medium grill on both sides. Cut into quarters. Serve with Avocado Dressing, salsa or both.
1. Blend all ingredients in a blender until smooth, stopping to scrape down sides. Keep refrigerated until ready to serve.
Another view of the quesadilla