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1
Peel chiles, remove stem, seed and tough membranes.
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2
Slice thinly.
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3
Mix cheeses together with black pepper and set aside.
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4
Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
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5
Grill, turning once, until lightly browned with grill marks; reserve.
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6
Lay tortillas on a clean work surface.
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7
Divide cheese among the tortillas, placing just on one half of each tortilla.
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8
On top of cheese evenly distribute the poblano strips and grilled avocado slices.
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9
Drizzle each quesadilla with 1 tablespoons salsa, if desired.
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10
Melt butter in a large frying pan.
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11
Brown quesadilla on both sides over medium heat.
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12
Cover pan for a minute or so to finish melting cheese.
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13
Cut each quesadilla into 4 pieces.
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14
Serve 2 pieces per serving with remaining salsa on the side.
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15
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16
To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides.
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17
Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes.
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18
Then, when cool enough to handle, peel off the outer skin.
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19
*Large avocados are recommended for this recipe.
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20
A large avocado averages about 8 ounces.
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21
If using smaller or larger size avocados adjust the quantity accordingly.
