Tomato and Avocado Quesadillas with Mango and Red Pepper Salsa

Love, love, love quesadillas and salsa.  Easy, forgiving, zingy, sloppy, cheap, pretty and the girls like them.  What more could a person ask for?

Wait for them to cool a bit before slicing as it gives the cheese time to set up and not ooze out the sides.
You can hold these in the oven at 200º for up to one hour.

Tomato and Avocado Quesadillas

8 plain flour tortillas, 8-inch
2 avocados, peeled, pitted and sliced
2 tomatoes, peeled pitted and sliced
3 cups grated Monterey Jack cheese
Pinch of salt for each quesadilla, use sparingly as the cheese is also salty
3 tablespoons olive oil, approximately

Prepare the quesadillas by laying out four tortillas and dividing the avocado, cheese and tomatoes evenly between  them.  Sprinkle with salt.  Place the other tortillas on top like a sandwich.  Heat a 10-inch skillet over medium  high heat.  Add a tablespoon of the oil and carefully place one quesadilla into the skillet.  Cook for 2 minutes  on one side or until golden brown and flip.  Cook for another 2 minutes.  Remove from heat and let cool on a cutting board or hold in the oven on a cookie sheet at 200º.

Repeat with the other three quesadillas adding oil to the pan at the beginning as needed.  Cut into 6 or 8 pieces each.

Serves 4-8

Mango and Red Pepper Salsa

1 mango, diced
1 tomato, diced
1 red pepper, diced
2-3 tablespoons of lime juice, 1 to 2 limes
1 tablespoon minced onion
1/2 teaspoon minced jalapeno pepper (optional)
1/4 teaspoon salt
1/8 teaspoon fresh black pepper

Combine all ingredients together and serve.

Makes 2 to 3 cups

Annie

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