->Quesadillas 28 <-

Serves 4 1 pkg frozen raspberries, thawed (12 ounce pack)

3 tablespoons raspberry jam

1/4 cup port wine

1 chipotle chile in adobo sauce, coarsely chopped

4 tortillas (8 inch)

4 green onions, finely chopped

1 1/2 cups Asadero Cheese, coarsely grated (or Monterey Jack)

6 slices bacon, crisply cooked, well drained and chopped

1 avocado, peeled, pitted, and thinly sliced.

To prepare the chipotle sauce, put all the sauce ingredients in a

blender and puree. Strain into a medium bowl. Cover and refrigerate

until ready to use. Lay the tortillas on a work surface. Over the

entire surface of each tortilla, spread about 1 Tbsp of chipotle

sauce. Over one half of the each tortilla sprinkle some onions,

cheese and bacon, dividing evenly. Cover with a few slices of

avocado. Fold the unfilled tortilla halves over the filled halves.

Heat a large skillet over medium heat. Add the quesadillas and cook

until the bottom side is lightly browned, about 2 minutes. Turn the

quesadillas over and continue cooking until cheese is melted and 2 to 3 minutes. Cut each quesadilla into 4 wedges and serve immediately.