Avocado Relish with Mozzarella Quesadilla
Martha Stewart Magazine
3 ripe avocados, pitted and cut into chunks
1 1/2 cups halved ripe cherry tomatoes
basil sauce (see recipe below)
1/4 cup loosely packed basil leaves, torn into small pieces
salt and pepper to taste
8 ounces fresh mozzarella, room temperature, thinly sliced
10 – 12 flour tortillas
1. Combine avocado, tomatoes, 1/2 of the basil sauce (see below), and basil leaves in a bowl. Season with salt and pepper, set aside. Note: While it says 1/2 of the basil sauce, slowly add the basil sauce to your liking, I found 1/2 to be too much.
2. Spread 1/2 of the tortillas with remaining half of basil sauce, and cover tortillas with sliced mozzarella. Cover with remaining tortillas.
3. Heat a large cast iron skillet over medium heat. Cook one quesadilla at a time until tortilla starts to brown and cheese melts, 3 – 5 minutes. Turn quessadilla over, cook until golden brown, melted and heated through. Repeat with remaining quesadillas. NOTE: I think you can also bake the quesadillas in the oven on a cookie sheet if you prefer to cook them all at once. Serve immediately or keep warm in a low oven until ready to serve. Serve with avocado relish.
Basil Sauce
Makes about 1 cup
2 cups loosely packed basil leaves
1 clove of garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup extra virgin olive oil
(optional) 1 finely chopped chipotle pepper (from a can) – I added this to the recipe to spice it up!
Combine all ingredients but the olive oil, in a blender. Slowly add the oil until incorporated and the sauce is green and smooth. Keep covered in refrigerator until ready to use.
