| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Emlive04 | 4 | servings | |
INGREDIENTS
| 1 | Avocado; peeled and diced | |
| Juice of one lemon | ||
| 1 | ts | Minced garlic |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | Flour tortillas | |
| 1 | c | Black bean puree |
| 4 | oz | Monterey Jack cheese |
| Olive oil | ||
| 1/2 | c | Prepared Salsa |
| 1/2 | c | Sour cream |
INSTRUCTIONS
Preheat the oven to 400 degrees. Combine the avocado's, lemon juice and garlic in a mixing bowl. Using a fork, mash the mixture until smooth but still chunky. Season the guacamole with salt and pepper. Spread 1/4 cup of the black bean puree on the bottom of one tortilla. Sprinkle 1/4 of the cheese over the black bean puree. Place a second tortilla on top of cheese. Repeat the process until all of the ingredients are used and you have four quesadillas. Place the quesadillas on a parchment-lined baking sheet. Bake the quesadillas for about 4 to 6 minutes or until the cheese has melted. Remove the pan from the oven and place on a cutting board. Slice each quesadilla into fourths. Garnish the quesadillas with the guacamole, salsa and sour cream. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A41 broadcast 04-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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