INGREDIENTS

INSTRUCTIONS

Place the tomatoes, peppers & onion directly on an oven rack,
skin-side-up, within2 inches (5cm) of the heating element. After  about
5 minutes, remove the tomatoes, turn the onions, and broil 5  minutes.
The pepper skins will be blistered and black. Set the onions  aside
with the tomatoes.  Transfer the charred peppers directly into a paper
bag. seal and let  cool for 20 minutes. Peel or rinse the charred black
pepper skins off  (I prefer to peel them - to retain the flavour).  Mix
the mashed avocado with the strained yoghurt, Parmesan cheese &  black
pepper & spread evenly over the tortillas.  Pre-heat the oven to 400'F
(205'C). Cover 2/3 of each tortilla with  layers of the roasted
vegetables in the following order: onions,  tomatoes, yellow, red,
green, & Anaheim peppers. (If you have the  same asbestos-lined tongue
as my wife, and "like it hot", then at  this stage a little cayenne
pepper or finely chopped jalapeno pepper  will light your fire.)
Sprinkle with the cilantro and roll the quesadilla from the filled
side to the empty flap. Transfer the quesadillas to a shallow baking
pan. Cover with foil and bake for 10 minutes.  To serve: For an
appetiser, cut each quesadilla into 1-inch pieces  (2.5cm) and present
with watercress, cilantro and finely cut discs of  jicama...or just
"set 'em out 'n' watch 'em go.)  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”