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avocado quesadilla

Even though this recipe has a lot of ingredients and steps, it’s totally worth it in the end. You can play around with the amount of heat you want in the recipe by leaving in the seeds of the jalapeño, or by how much of it you use. The deep, rich flavor you get from roasting the pepper really gives the sauce a nice underlying charred flavor while the crisp, fresh salad is a refreshing counterpart to the creaminess of the finished quesadilla.

1 small poblano pepper, seeded and cut into quarters
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black and pepper
1/4 medium onion, diced
1 Hass avocado
1/4 jalapeño, seeded and chopped
2 tablespoons fresh cilantro
1/4 teaspoon cumin
Juice from 1/2 lime

Roasted Garlic Vinaigrette
1 large clove roasted garlic
1/2 teaspoon Dijon mustard
2 teaspoons champagne vinegar
Juice and zest from 1/4 orange
Salt, to taste
Freshly ground black and pepper
2 tablespoons extra virgin olive oil

2 ounces monterey jack cheese, grated
1 whole-wheat or multi-grain tortilla, cut in half
1 tablespoon canola oil
1 cup fresh mixed greens, for serving

1. Preheat oven to 425°F.
2. Place poblano pepper on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast until lightly charred, about 15 minutes. Allow to cool.
3. Meanwhile, heat remaining 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and cook until softened. Season with salt and pepper. Remove from pan and set aside to cool.
4. Cut avocado in half, remove pit and scoop out flesh.
5. Carefully peel off charred skins from poblano pepper and discard. Place peppers in a food processor along with cooled onions, avocado, jalapeño, cilantro, cumin and lime juice and process until just smooth.
6. In a medium bowl, combine garlic, mustard, vinegar and orange and season with salt and pepper. Slowly whisk in olive oil to emulsify.
7. Preheat grill or grill pan to medium heat. Brush outsides of tortilla with oil. Flip over tortilla halves and divide cheese among halves. Add avocado mixture to one side and gently press halves together to make a sandwich. Grill for 3-4 minutes, turn and grill for another 3-4 minutes, until cheese is melted and tortilla is lightly charred on both sides. Cut in wedges and transfer to a serving plate.
8. Place mixed greens in a bowl and add enough dressing to lightly coat. Serve along side of quesadilla.

Serves 1.

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