Emeril's Three Cheese Quesadillas with Kicked Up Guacamole

2avocados peeled, pitted and chopped
1/2 cupfinely chopped red onions
juice of 1 lime
1 to 2jalapeño or Serrano peppers, seeded and minced (to taste)
1 teaspoonminced garlic
freshly ground black pepper
DashEmeril's Kick It Up Red Pepper Sauce
Four10" tortillas
3/4 cupgrated pepper jack cheese
3/4 cupgrated sharp cheddar cheese
3/4 cupgrated mild cheddar cheese
1 small canchopped green chiles, drained
1 tablespoonchopped fresh cilantro
4 teaspoonsvegetable oil
salsa for serving (optional)
sour cream for serving (optional)


In a mixing bowl, add the avocados. Using a fork, slightly mash the avocados. Add half of the onion, lime juice jalapeño pepper and garlic. Mix thoroughly.

Season the mixture with salt, pepper and hot sauce to taste. Sprinkle 1/2 of each cheese over the top of two individual tortillas and sprinkle with the drained chilies, remaining onion and cilantro. Top the tortillas with the remaining two tortillas.

Preheat the Emerilware Quesadilla Pan over medium-high heat until hot. Add 1 tablespoon of the oil and, when hot, gently lay a quesadilla in the hot oil and pan-fry for about two minutes, or until golden brown on the bottom.

Using a pastry brush, brush the top of the quesadilla with one teaspoon of the remaining oil then turn and cook on the second side until golden brown, about two minutes longer. Remove the quesadilla from the pan and repeat the cooking process for the remaining quesadilla.

Serve the quesadillas with salsa, sour cream and guacamole.

Serves 4.

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