October 27, 2007


Every cuisine must have its form of snacks with melted cheese, after all, cheese is a universal food enjoyed by many. Paninis have become so popular that most sandwich shops these days have now added this Italian favorite to their menus. And who doesn't love grilled cheese sandwiches? Simple and classic, many kids grew up eating these. Mexican cuisine likewise has a variation of it in the form of quesadillas, which have also become a classic favorite. I make sure that I always have a pack of flour tortillas in the fridge for a quick quesadilla treat anytime. Poached tender chicken fillets were shredded using a fork. Then the chicken was flavored with some southwestern seasoning including a little bit of cumin, which may be optional. Anything goes from here, chopped onions to tomatoes, corn kernels and black beans may be added as well as chopped jalapenos, for a spicier version. For this variation, melt in your mouth ripe avocados were sliced and laid over the filling while assembling the quesadillas. The flour tortillas were first brushed with a little olive oil before placing on the hot pan. Sprinkle some grated cheese before adding the filling to one side of the tortilla, then top with more grated cheese over the avocado slices. Then, like an omelet, the tortilla half was folded over the filling, slightly flattened and toasted well on both sides until the cheese was melted. Cut into wedges and serve warm with sour cream, extra salsa and chopped jalapenos or just plain. The filling may even be made a day ahead and stored in the fridge. Light, easy and quick to make, quesadillas are one of our favorite weekend snacks.

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