A number of years ago, I was given the opportunity to review a cookbook for the Denver Post in Colorado. This is my adaptation of one of the recipes I tried when I received the cookbook. It is a nice appetizer, or could be part of a light lunch. I made it over the weekend as a treat for my mom and I.
2 roasted red peppers
8oz roasted green chiles
1 ripe avacado
3oz softened cream cheese
2Tb minced fresh herbs (garlic, cilantro, parsley, basil, chives or combination)
salt & pepper
4 large (10") flour tortillas
- Set roasted peppers and chiles on paper towel to dry
- Combine herbs and salt & pepper with cream cheese until smooth
- Peel, seed, and thinly slice avacado
- Spread one tortilla with 1/3 of cream cheese mixture, then lay the avacado slices evenly over the tortilla
- Spread 1/3 of cream cheese mixture on second tortilla, then place an even layer of roasted red peppers on the tortilla. Place this tortilla on top of the avacado layer.
- Spread the remaining cream cheese on the third tortilla, and then cover evenly with the green chiles. Put this layer on top of the roasted red pepper layer and top with the fourth tortilla.
- Preheat the oven to 350 degrees. Cut the layered quesadilla into 8 wedges. Heat a little bit of oil in a pan on the stove and brown the wedges on both sides. Transfer to a baking pan and heat in the oven for another 10 minutes until heated through. Enjoy!