Grilled California Avocado Quesadilla

3 ripe fresh avocados, halved
Fresh lime or lemon juice (as needed)
Olive oil (as needed)
Salt (as needed)
1 1/2 ounces Manchego cheese, shredded finely
1 ounce Panela cheese, grated
1/2 ounce Cotija cheese, shredded finely Freshly ground black pepper, as needed
3 Poblano chilies, roasted, peeled, cut into thin strips
3 home-made or home-made style flour tortillas
Unsalted butter, as needed
Salsa fresca, as needed

Preheat grill to medium-high heat.

Cut each avocado half into 5 or 6 slices about 3/8 inch thick. Brush each slice on both sides with juice and oil. Lightly sprinkle with salt.

Grill, turning once, until lightly browned with grill marks.

Mix cheeses thoroughly. Put 1/4 cup cheese on half the tortilla.

On top of cheese evenly distribute about 8 poblano strips. Top with 4 or 5 avocado slices. Drizzle with 1 tablespoon salsa (optional). Top with 1/4 cup cheese mixture.

Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese.

Cut into 4 pieces and serve.

Makes 4 servings.

Recipe from: California Avocado Commission