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
Guacamole:
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.
Quesadilla:
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.
You had me at chipotle… yum!
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Chipotles in adobo might just be my favorite secret ingredient! I’m glad you like them, too. Yum!
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