Avocado Quesadillas

Gourmet Magazine. Add jalapneno slices for more bite.

• Ready In: 31 mins
• Serves: 2

Ingredients

• 2  vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
• 1  ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
• 1  tablespoon  chopped red onion
• 2  teaspoons fresh lemon juice
• 1⁄4 teaspoon Tabasco sauce
•  salt and pepper
• 1⁄4 cup sour cream
• 3  tablespoons  chopped fresh coriander
• 24  inches flour tortillas
• 1⁄2 teaspoon  vegetable oil
• 1 1⁄3 cups  shredded monterey jack cheese

Directions

1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
2. Season to taste with salt and pepper.
3. In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
4. Put tortillas on a baking sheet and brush tops with oil.
5. Broil tortillas 2 to 4 inches from heat until pale golden.
6. Sprinkle tortillas evenly with cheese and broil until cheese is melted.
7. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
8. Transfer quesadillas to a cutting board and cut into 4 wedges.
9. Top each wedge with a dollop of sour cream mixture and serve warm.