Chipotle Chèvre Quesadillas with Adobo Guacamole

So apparently, I have added “quesadillas” to my list of things that photograph terribly. They are situated right underneath “mashed potatoes,” whose pretty side, I have tried really, really hard to catch. I admit that I am not a photographer. In fact, having this blog has challenged me to take better pictures. And I have a list of posts that I plan to revise as time, my pocketbook, and my hungry belly allow.

Sometimes I just get so excited at the deliciousness of a recipe that I can NOT wait any longer before telling you about it. Maybe I should work on that. Truth be told, I have withheld this recipe from you for the better part of a year and a half. Sure, I can be hardheaded; I am particularly stubborn about certain things. This time around, it felt like the wall was smacking me on the head repeatedly as I made these deliciously melty, tangy, spicy, textured quesadillas and tried desperately to find the good side of a single one.

Perhaps it was nostalgia that helped me to deem these photographs to at least be rated PAR (a BIG step up from the others’ comfortable standing at Sub-Par). But beauty is in the eye of the beholder, and the camera held the charm of a favorite memory, a favorite person, and a favorite meal we once had. Not to talk about last Christmas in August or anything, but let’s talk about last Christmas…in August.

I invited my best friend over to celebrate and I bought him his favorite bath and beauty products and he ate the styrofoam from the packaging while I videotaped and I opened gift after gift of “holy crap, this person knows me” and I won a pair of socks covered in hams for being the first person to quote Angie from 30 Rock and we dressed my cat up like Matt Smith’s Doctor and we ate quesadillas. Christmas quesadillas. Christmas Chipotle Chèvre Quesadillas. As in, these quesadillas, to be exact (inspired by the ones at French Meadow in lovely Minneapolis).

The only thing missing from the giant plate of oozingly cheesy triangles I set down in front of us before we dashed out into the cold to see Into the Woods was the Adobo Guacamole recipe I have prescribed, made with the sauce that houses canned chipotles. And now, here I am, and the only thing missing is a kindred spirit. If you’re reading this, my hair is expressing how much I miss you. To the rest of you judging the confusing thing I just said reading this–

You should be eating this.

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.