I’ve been working with California avocados lately and wanted to create something simple yet delicious.
I came up with this easy to make appetizer or entree by blending a traditional quesadilla and avocado to come up with the “ques-ado.”
This is a very basic grilled recipe to accentuate the three main ingredients: turkey, avocado and cheese. The secret is to use ripe avocado but not too ripe and a flavorful smoked cheddar.
You don’t want the avocado to mushy but semi-firm so it can be sliced and layered into the tortilla. Also, don’t go for the cheapest turkey because it will have a lot of filler, which will take away from the flavor and presentation.
When I go to serve it have some fresh pico de gallo and sour cream on the side.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.