Avocado Monte Cristo & Avocado Quesadillas
Avocado Monte Cristo
A signature sandwich served west-coast style. Fresh avocados
layered with turkey, Jalapeno
Jack cheese, cilantro and salsa.
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each
slice of bread. Cover 12 slices of
bread with avocado slices. Top each with 2 slices of chicken or
turkey and 1 slice cheese. Cover
each with remaining slice of bread, spread-side down, diagonally
cut each in half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a
sandwich in egg mixture, coating
well. Brown in hot butter, about 2 minutes per side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro
2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon
juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and
salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush
tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn
tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until
cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of
remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board
and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and
garnish with cilantro sprigs.
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