Ingredients Jump to Instructions ↓

  1. Bacon, Avocado, And Raspberry Quesadillas With Chipotle Sauce

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

  3. 3 tablespoons raspberry jam

  4. 1/4 cup port wine

  5. 1 chipotle chile in adobo sauce, coarsely chopped

  6. 4 tortillas (8 inch)

  7. 4 green onions, finely chopped

  8. 1 1/2 cups Asadero Cheese, coarsely grated (or Monterey Jack)

  9. 6 slices bacon, crisply cooked, well drained and chopped

  10. 1 avocado, peeled, pitted, and thinly sliced.

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

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

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

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

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

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

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

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

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

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


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