Grilled California Avocado Quesadilla

• 3 fresh Hass avocadoes, halved
• fresh lime juice (as needed) or lemon juice (as needed)
• olive oil (as needed)
• salt (as needed)
• 1 12 cups manchego cheese, shredded finely
• 1 cup panela cheese, grated (can sub mozzarella)
• 12 cup Cotija cheese, shredded finely
• fresh ground black pepper (as needed)
• 3 poblano chiles, roasted, peeled, cut into thin strips
• 3 flour tortillas
• unsalted butter (as needed)
• salsa fresca (as needed)

1. Cut each avocado half into 5 or 6 slices about 3/8 inch thick.
2. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
3. Grill, turning once, until lightly browned with grill marks.
4. Mix cheeses thoroughly.
5. Put 1/4 cup cheese on half the tortilla.
6. On top of cheese evenly distribute about 8 poblano strips.
7. Top with 4 or 5 avocado slices.
8. Drizzle with 1 tablespoon salsa (optional).
9. Top with 1/4 cup cheese mixture.
10. Brown quesadilla on medium heat in hot butter on both sides.
11. Cover pan for a minute or so to finish melting cheese.
12. Cut into 4 pieces.

avocadoes, lime juice, olive oil, salt, manchego cheese, panela cheese, cotija cheese, fresh ground black pepper, chiles, flour tortillas, unsalted butter, salsa fresca

Taken from www.food.com/recipe/grilled-california-avocado-quesadilla-516915 (may not work)