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Quesadillas with Avocado Cream
8 large flour tortillas (7-1/2-inch diameter)
4 ounces Monterey Jack cheese with jalapenos, grated
4 ounces Montrachet or other soft goat cheese, crumbled
7 cup shredded cooked duck or dark meat chicken
4 large white mushrooms, stems trimmed and thinly sliced
2 scallions (2 inches green left on), very thinly sliced crosswise
1 tablespoon finely chopped fresh cilantro leaves or flat-leaf parsley
2 limes, quartered, for serving
Fresh cilantro sprigs, for garnish
1/2 cup Avocado Cream (recipe follows), for serving
Salsa
Place 4 tortillas on a work surface and sprinkle each with 1
tablespoon Monterey Jack and 1/2 ounce Montrachet, making sure the
cheeses are evenly distributed over the surface. Scatter 1/4 cup
shredded duck or chicken over each, then sprinkle evenly with the
sliced mushrooms, scallions, and chopped cilantro. Cover with the
remaining cheeses. Place a second tortilla over each, creating a
sandwich, and press down on the ingredients with the palm of your
hand. Head a dry nonstick large skillet over medium heat until very
hot. Using a large spatula, place a quesadilla in the skillet and
cook, pressing down with the spatula, and turning once, until the
cheese melts and the tortillas brown slightly, 3 to 4 minutes per
side. Remove to a low oven (250 F.) to keep warm. Repeat with the
remaining quesadillas. To serve, cut each quesadilla in quarters
and serve hot, garnished with quartered limes, cilantro sprigs,
and a dollop of avocado cream. Serve with a bowl of salsa alongside.
Yield: 4 servings
Avocado Cream
1 ripe avocado, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 cup sour cream
Salt, to taste
Place all the ingredients except the salt in a food processor and
process until completely smooth. Scrape into a bowl and season to
taste with salt. Serve Immediately. Yield: 1 cup
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Quesadillas 16