Slow Travel Sunday Small Bites: SSB Week # 4 - Avocado

This week's ingredient is Avocado and it was selected by fellow Slow Traveler, AnnieNC, Churches in Venice. Thank you Annie for selecting this great ingredient. It is one of my favorites!

I decided to go with a recipe that I found on the Epicurious website. It is a recipe for a Ripe Olive and Avocado Quesadilla. Since I love avocados and I love quesadillas, I thought this was a fabulous and yet easy appetizer recipe to try. This was my first time making a Quesadilla and I have to say that I really loved it!


Ingredients:

a 6-ounce can pitted ripe black olives (about 1 1/3 cups)
1 firm-ripe California avocado
1 small red bell pepper
1/3 cup chopped fresh cilantro sprigs
2 tablespoons finely chopped red onion
1 1/2 tablespoons fresh lime juice
four 6- to 7-inch flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups grated pepper Jack cheese (about 5 ounces) (I used regular Jack Cheese)

Instructions:

Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.

Preheat broiler.

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 pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges. (I used the large tortillas which made two and then cut them into 6 wedges each)

For more Sunday Small Bites (SSB) recipes, visit the Slow Travel Webiste.