Rajas and Smashed Avocado Quesadillas
3 Avocados from Mexico, smashed
1 tablespoon vegetable oil
1 large yellow onion, sliced
2 cloves garlic, minced
1 lb poblano peppers, stemmed, seeded and sliced
½ teaspoon salt
½ teaspoon pepper
1 ½ cups shredded Monterey Jack cheese
6 large flour tortillas
-Heat vegetable oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5-6 minutes. Add garlic and cook for another 2 minutes.
-Add the poblano pepper strips, salt and black pepper, and cook, stirring occasionally, for another 5 minutes.
-Scatter ½ cup Monterey Jack cheese over 1 tortilla and spread 1/3 of the rajas over the cheese.
-Cover the rajas with 1 smashed avocado and top with a second tortilla.
-Heat a large skillet over medium-high heat. When hot, add 1 quesadilla and cook until the cheese is melted and the tortilla starts to brown in spots on each side, about 4-5 minutes.
-Remove and let rest for 5 minutes before slicing.
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