Chihuahua Quesadilla
2 tablespoons extra light olive oil
1 tortilla
3 slices Chihuahua cheese (Mexican equivalent of Mozarella cheese)
1/4 chopped red onion
1 avocado
1 dash salt
Heat pan with olive oil and sauté onions for five minutes in pan.
While onions are cooking, wet tortilla to retain softness, and slice
Chihuahua cheese and avocado.
Place onions, cheese, and avocado into one half of tortilla and sprinkle
salt. Fold tortilla in half and sauté until browned on one side. Flip and
sauté other side until cheese is melted. Remove tortilla from pan, slice
into triangles and serve.
Makes 2 servings