| 4 x vine-ripened tomatoes | | 2 x firm-ripe California avocados | | 2 tbl chopped red onion | | 4 tsp fresh lemon juice | | 12 tsp hot sauce | | Salt to taste | | Freshly-ground black pepper to taste | | 1/2 cup sour cream | | 6 tbl chopped fresh coriander | | 8 x flour tortillas - (6 to 7" dia) | | 1/4 tsp vegetable oil | | 2 2/3 cup coarsely-grated Monterey Jack | | Coriander sprigs for garnish" |
| | Seed tomatoes and cut into 1/4-inch dice. Quarter avocado , removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion , lemon juice, and hot sauce and season with salt and pepper . In another small bowl stir together sour cream , coriander , and salt and pepper to taste. | | In a lightly oiled non-stick skillet , lay a tortilla . Sprinkle with Monterey Jack cheese . Place another tortilla on top of cheese. Heat until cheese melts. Make 3 more quesadillas . | | Cut quesadillas into 4 wedges. Top with avocado and sour cream. | | This recipe yields 4 servings. |
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