Quesadillas

Ingredients

• Ten 6-inch flour tortillas
• 2 cups shredded Monterey Jack or Cheddar (8 ounces)
• (One 4 ½-ounce can chopped green chiles, drained)
• (¾ cup chopped green onions)
• (2 tablespoons minced cilantro)
• Salt and black pepper to taste
• Vegetable oil
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  • 4 Hass avocados (about 2 pounds)
  • 3 tablespoons lime juice, or more to taste
  • ¼ cup finely chopped onion or thinly sliced green onions
  • ¼ cup finely chopped cilantro
  • (1 to 2 jalapeño or serrano peppers, seeded and minced)
  • 1 to 2 garlic cloves, minced
  • (½ teaspoon ground cumin)
  • Salt to taste
  • (½ to 1 cup finely diced tomatoes)

  Sub-recipe steps

  1. Peel and pit: 4 Hass avocados (about 2 pounds)
  2. Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
  3. Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
  4. Serve at room temperature.