A quick note to my blog followers... I switched my blog to show a partial feed because several scrapers are continuing to steal my photos, posts and recipes. I was told that switching to a partial feed would make it harder for them to steal so I thought I would give it a try. Sorry for any inconvenience. Thanks for your support.I found this wonderful recipe in my newest library cookbook find "Gourmet Every Day" and I adapted it to work with what I had on hand. This is a great appetizer, lunch or light dinner. I can't tell you how delicious, creamy and crispy these little quesadillas are. My kids absolutely love them and so do my husband and I. I served them at an appetizer dinner party and they were a HUGE hit with everyone. They are quick and easy to make with little clean up - you can't beat that.
Avocado and Olive Quesadillas:
Recipe and photos by For the Love of Cooking
Recipe adapted from "Gourmet Every Day"
- 1 6 oz can of sliced black olives, drained
- 3 firm-ripe avocado, halved, pitted, peeled and finely diced
- 3 small baby bell peppers, finely chopped
- 1/3 cup fresh chopped cilantro
- 2 tbsp red onion, finely chopped
- Juice of 1 lime
- Sea salt to taste
- 4 flour tortillas
- Mexican blend of cheese, shredded
Preheat the broiler and spray a baking sheet with olive oil cooking spray.Chop all of the vegetables. Stir together olives, avocado, bell pepper, cilantro, onion and lime juice. Season with sea salt to taste.
Put tortillas on a large baking sheet. Broil tortillas 2-4 inches from the heat until pale golden brown, about 45 seconds. Turn tortillas over and cover with cheese; broil until melted and bubbling, about 30 seconds. Divide olive mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately. Enjoy.
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