1 medium avocado, pitted, peeled and quartered
½ small jalapeno chile, seeded, finely chopped, optional
1 small clove garlic, finely chopped
2 Tbsp lime juice
¼ cup chopped fresh cilantro
⅛ tsp salt
1/2 medium mango, seed removed, peeled and diced
6 (8") flour tortillas
1 round (6 or 7 oz) Brie cheese, cut into 1/8th" strips
¼ lb thinly sliced cooked ham (for vegetarian, can omit ham)
1 Tbsp vegetable oil
In a medium bowl, place all guacamole ingredients except mango, can use processor or blender, process
3 or 4 on/off turns until coarsely chopped. Stir in mango and set aside.
Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush top with oil.
Heat 12" skillet over medium-high heat. Place 3 quesadillas, oil sides down in skillet. Brush tops with half
of remaining oil. Cook 2 - 3 minutes, turning once, until both sides are golden brown and cheese is melted.
Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.
(1 Tbsp of guacamole for 1 quesadilla wedge)