Chipotle Chèvre Quesadillas with Adobo Guacamole

Chipotle Chèvre Quesadillas with Adobo Guacamole // Queen Smithereen.

Adobo Guacamole

Goat Cheese and Chipotle Quesadillas with Adobo Guacamole

One Year: Trottole with Olive Pistou
Two Years: Mozzarella, Scallion, and Olive Cornbread and Marzipan Lingonberry Swirl Scone Cake with Buttermilk Glaze

Chipotle Chèvre Quesadillas with Adobo Guacamole

Adobo Guacamole:
2 Hass avocados, stoned
3 tbsp red onion, diced
1/2 cup tomato, seeded and diced
2 tbsp adobo sauce (from canned chipotles in adobo)
juice of one lime
sea salt, to taste

Individual Quesadilla:
2 6-inch tortillas
2 tbsp canned black beans
1 chipotle (from canned chipotles in adobo), diced
2 tsp adobo sauce
1 tbsp goat cheese
2-3 tbsp jack cheese, grated
vegetable oil cooking spray

Additional Ingredients For Serving: your favorite salsa (Frontera is my favorite), adobo sauce, lime juice, scallions, cilantro, chipotles, tomato and avocado slices

In a large bowl, combine avocado, onion, tomato, adobo sauce, lime juice, and sea salt. Stir to combine. Store in airtight container and refrigerate until ready to use.

Top one tortilla with even distribution of black beans, diced chipotle, adobo sauce, goat cheese, and jack cheese. Top with other tortilla. Meanwhile, heat a nonstick saucepan on medium heat. Spray with cooking spray and place quesadilla in pan to brown, about 3 minutes. Use a spatula to flip the quesadilla and brown other side for another 2-3 minutes. Slice into triangles. Repeat to make as many as desired. Serve with Adobo Guacamole and any additional toppings or salsas you prefer.


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