Ripe Olive andAvocado Quesadillas
Makes 2 quesadillas
•1 (6-oz) can pitted ripe black olives (1 1/3 cups), drained well and cut crosswise into 1/8-inch-thick slices
•1 firm ripe California avocado, halved, pitted, peeled and finely chopped
•1/3 cup chopped fresh cilantro
•2 TBSP finely chopped red onion
•1 1/2 TBSP fresh lime juice
•4 (6 - to 7 - inch) flour tortillas
•1/2 tsp vegetable oil
•1 1/3 cups grated low fat pepper Jack cheese (5 oz)
Stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with cheese and broil until melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortillas and cut each tortilla into 4 wedges.
Courtesy Gourmet Everyday
Random House, Inc.