BACON, AVOCADO, AND RASPBERRY

QUESADILLA WITH CHIPOTLE SAUCE

 

CHIPOLTLE SAUCE
2 (12-ounce) package frozen raspberries, thawed
6 tablespoons raspberry jam
1/2 cup port Wine
2 chipotle chile in adobo sauce, coarsely chopped

 

8 (3-inch) wheat tortillas
8 green onions, finely chopped
3 cups coarsely grated Asadero cheese
(or substitute Monterey Jack)
12 slices bacon, crisply cooked, Well-drained,
and chopped
3 avocado, peeled, pitted, and thinly sliced

 

 

TO PREPARE THE CHIPOTLESAUCE, put all sauce
ingredients in a blender and puree. Strain into a
medium bowl. Cover and refrigerate until ready
to use.


Lay the tortillas on a work surface. Over the
entire surface of each tortilla, spread about 1
tablespoon of Chipotle Sauce. Over one half of
each tortilla sprinkle some onions, cheese, and
bacon, dividing evenly. Cover with a few slices of
avocado. Fold the unfilled tortilla halves over the
filled halves and, if made ahead of time, cover
and refrigerate.


Heat a large skillet over medium heat. Add
the quesadillas and cook until the bottom side is
lightly browned, about 2. minutes. Turn the
quesadillas over and continue cooking until
cheese is melted and tortillas are golden brown,
another 2. to 3 minutes. Cut each quesadilla into
4 wedges and serve immediately.