Wednesday, January 29, 2014

Lime Avocado Dip and Quesadilla's

Here is one more Super Bowl post.  Instead of guacamole I went with a avocado dip that can be used with chips, dressing for a taco salad, quesadilla's, nachos or fresh vegetables.  It is a fresh tasting dip where the lime flavor shines through.

I also made 3 different quesadilla's something for everyone.  I made a basic bean and cheese quesadilla to go with the avocado dip.  A brie and mushroom quesadilla and a cajun sausage with apple and pepper jack cheese.  You will score a touchdown with this line-up.

Lime Avocado Dip

4 avocados
4 green onions, diced
1 large jalapeño, diced
1/2 cup cilantro
heaping 1/3 cup sour cream
1/2 tablespoon olive oil
zest and juice from 2 limes
1/2 teaspoon Tony Chachere Seasoning
1/4 teaspoon freshly ground black pepper
few dashes of Tabasco sauce
Salt to taste

Place all ingredients expect salt into a food processor; pulse until smooth.  Taste for seasoning; add salt if needed.  Cover with plastic wrap; making sure it is touching dip so no air gets in, this will keep the dip from discoloring.  Refrigerate for at least 30 minutes before serving.


Basic Bean and Cheese

1 15oz can refried beans
mexican cheese blend, shredded
olives, sliced
onions, small diced
jarred jalapeño slices, optional
flour tortillas

Spread a thin lather of refried beans on the whole tortilla.  On one half add olives, onions, jalapeños and cheese.  Fold oven and place on a hot skillet until heated and crispy turn and heat the same.  Serve with salsa and the lime avocado dip.

Brie and Mushroom

Brie Cheese, sliced
cremini mushrooms, sliced
2 to 3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon thyme
salt and pepper to taste
flour tortillas

In a skillet heat olive oil, add sliced mushrooms, salt, pepper and thyme, cook until mushrooms are cooked through about 4 minutes, add garlic and cook another minute. Slice brie and lay on one side or tortilla, top with mushrooms, fold over and place on a hot skillet, once cheese starts to melt flip over and heat through for 2 minutes.

Cajun Sausage, Apple with Pepper Jack Cheese

2 cajun sausages, cut thin
1 granny smith apple, grated
sliced pepper jack cheese
flour tortillas

In a skillet heat cajun sausage until it has a slight crunch around the edges.  Add the sliced pepper cheese on one side or the tortilla (I used two slices of cheese per tortilla) grate apple over the cheese and add cajun sausage slices.  Fold over and place on a hot skillet until cheese just starts to melt then flip over and heat until heated through about 2 minutes.

1 comment:

  1. I'm so hungry. I shouldn't have read these. I want them all.


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