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Here's one my favorite recipes to make quesadillas, which are the equivalent of a Mexican cheese sandwich, using flour tortillas, as perfered in the Mexican state of Sonora.   Queadillas are one of my favorites for a light meal, or as a snack to munch on while watching TV.

Special Tools:  Cast iron skillet, comal, or grill; large spatchula
Preparation time:  About 10 minutes
Cooking Time:  4 - 5 minutes
Yield:  2 servings

2 flour tortillas, soft taco size, 8" diameter
1/2 medium onion, diced
1 Anaheim chili pepper, diced
1/2 Hass avocado, sliced in thin slices
1/2 cup shredded Mexican cheese, 4 or 5-cheese blend
1 firm tomato, diced, preferably Roma

Prepare vegetables, set aside.  Mix together onion, pepper and tomato.  Heat ungreased skillet or comal over medium-high heat.  Place 1 tortilla in pan, add vegetable mix, sliced avocado and top with cheese. Heat until cheese starts to melt; about 3 minutes.  Place second tortilla on top of mixture and, with large spatchula gently turn over.  Tortilla should have large brown spots, but should not be burned.  Cook about 2 minutes; until cheese is almost melted.  Remove from heat.  Cut into quarters and serve immediately.

Left:  I'm grilling a quesadilla on an indoor grill.  Notice the grill marks, made by carefully turning it 90 degrees about a minute into the grilling.  Right:  One half quesadilla, ready to enjoy.

These quesadillas make an excellent snack.  If you want to make quesadillas a main dish, add any kind of shredded, cooked meat to the mixture and you'll have a complete meal.  We prefer to add chicken, turkey or pork, but any meat will do.  Feel free to substitute ingredients.


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