Quesadillas

Serves 12

One of the great snacks of Mexico, these filled tortillas are the Latin American equivalent of the grilled cheese sandwich.

6 large fresh poblano chili peppers

6 ripe avocados

6 cups (11S Ib/750 g) grated Monterey jack cheese

24 flour tortillas

2 cups (6 oz/185 g) finely chopped green (spring) onions

½ cup (% oz/20 g) finely chopped cilantro (fresh coriander)

salt and freshly ground pepper to taste

salsa, optional

Roast, peel and derib the peppers. Cut the flesh into %-inch (6-mm) dice.

Cut the avocados in half, remove the pit, scoop from the shell with a large spoon and cut into thin slices.

Spread about % cup (1 oz/30 g) grated cheese over half of each tortilla. Top equally with some diced peppers, a few slices of avocado, the minced green onions and ci1antro; sprinkle with salt and pepper. Fold each tortilla gently in half without pressing down on it or it will crack. Repeat until all the ingredients are used. Cover and refrigerate until ready to cook (up to several hours).

Place a griddle or large frying pan over medium-high heat and lightly oil it. P1ace as many filled tortillas as can' fit on the griddle or in the pan, weight slightly with a pan lid and cook until golden brown on each side, turning once. Repeat until all the quesadillas are cooked. If desired, cut each quesadilla in half and serve with salsa.

From Williams-Sonoma Complete Entertaining Cookbook