Avocado and Olive Quesadillo

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Avocado and Olive Quesadillo

 

1 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 tbsps. finely chopped red onion

1 1/2 tbsps. fresh lime juice

4 6 to 7 inch flour tortillas

1/2 tsp. vegetable oil

1 1/3 cups grated pepper Jack cheese

 

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. Serves 4.

 

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