Top with remaining tortillas and press gently to seal. Melt 2 tablespoons of oil in a small skillet over
medium heat. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little
bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, ,
adding more oil as needed. Place on a cookie sheet lined with tin foil and keep in a warm oven until
the rest are done. Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with
your favorite salsa, slices of avocado and chopped fresh cilantro.
Topping and Salsa:
1 pound vine-ripened tomatoes
(about 2 tomatoes)
1/4 small red onion
2 to 3 tablespoons chopped fresh cilantro
Hot sauce such as chipotle or Mexican green
chili sauce to taste (about 1/2 teaspoon)
Kosher salt
1 Hass avocado, halved, seeded, and sliced
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