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Quesadillas 16

This Quesadillas 16 recipe uses Cooked Duck Or Dark Meat Chicken, Avocado Cream, and Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 oz
• 4 oz
• 7 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Place 4 tortillas on a work surface and sprinkle each with 1 tablespoon Monterey Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed over the surface.

2. 2

   Scatter 1/4 cup shredded duck or chicken over each, then sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.

3. 3

   Cover with the remaining cheeses.

4. 4

   Place a second tortilla over each, creating a sandwich, and press down on the ingredients with the palm of your hand.

5. 5

   Head a dry nonstick large skillet over medium heat until very hot.

6. 6

   Using a large spatula, place a quesadilla in the skillet and cook, pressing down with the spatula, and turning once, until the cheese melts and the tortillas brown slightly, 3 to 4 minutes per side.

7. 7

   Remove to a low oven (250 F.) to keep warm.

8. 8

   Repeat with the remaining quesadillas.

9. 9

   To serve, cut each quesadilla in quarters and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of avocado cream.

10. 10

    Serve with a bowl of salsa alongside.

11. 11

    Place all the ingredients except the salt in a food processor and process until completely smooth.

12. 12

    Scrape into a bowl and season to taste with salt.

13. 13

    Serve Immediately.