1 Avocado
2 Flour tortillas
Juice of ½ lemon
Spray oil
2 oz. Monterey Jack cheese
2 oz. Parmesan cheese
Fresh or dried basil leaves
Kosher salt
Black pepper
Preheat oven to 350 degrees. Cut avocado in half lengthwise and remove pit. Slice avocado lengthwise while in peel, then carefully remove peel. Place slices on plate and squeeze lemon juice over slices; set aside. Place tortillas on a sheet pan lightly sprayed with oil. Place thin slices of Monterey Jack cheese on one-half of each tortilla. Place Parmesan cheese on other half of each. Bake 7-9 minutes, until cheeses are completely melted. Remove from over and immediately transfer each tortilla to a serving plate. Place 3 or 4 slices of avocado on Jack cheese side of each tortilla. Chop basil leaves, sprinkle lightly on Parmesan side of each tortilla. Sprinkle a few grains of Kosher salt and pepper over avocado slices. Carefully fold each tortilla in half by folding Parmesan side of each tortilla over with a spatula.
Makes 2 quesadillas
Layer of flavors to add: sliced chile peppers, green onion or shallot slices; any sliced vegetable (sweet pepper, zucchini, summer squash); add a dollop of sour cream or guacamole to top of quesadilla.
