cooking class with Chef Emeril Lagasse

2 avocados, peeled, pitted and chopped
1/2 cup finely chopped red onions
Juice of 1 lime
1 to 2 jalapeno or serrano peppers, seeded and minced
1 teaspoon minced garlic
Salt
Freshly ground black pepper
Dash of your favorite red pepper sauce
4 10-inch flour tortillas
3/4 cup grated pepper jack cheese
3/4 cup grated sharp cheddar cheese
3/4 cup grated mild cheddar cheese
1 small can chopped greenchilies, drained
1 tablespoon chopped fresh cilantro
4 teaspoons vegetable oil
Your favorite salsa, for serving, optional
Sour cream, for serving, optional

Directions:

In a mixing bowl, add the avocados. Using a fork, slightly mash the avocados.Add half of the onions, lime juice, jalapeno pepper, and garlic. Mix thoroughly.
Season the mixture with salt, pepper and hot sauce to taste.
Sprinkle 1/2 of each cheese over the top of two individual tortillas and sprinkle with the drained chiles, remaining onion, and cilantro.
Top the tortillas with the remaining two tortillas.
Preheat the Emerilware Quesadilla pan over medium-high heat until hot.
Add 1 teaspoon of the oil and, when hot, gently lay a quesadilla in the hot oil and pan-fry for about 2 minutes, or until golden brown on the bottom.
Using a pastry brush, brush the top of the quesadilla with one teaspoon of the remaining oil and then turn and cook on the second side until golden brown, about 2 minutes longer.
Remove the quesadilla from the pan and
repeat the cooking process for the remaining quesadilla
Serve the quesadillas with salsa, sour cream, and guacamole.

More recipes from Emeril Lagasse

»	Grilled Ribeyes with Garlic-Rosemary Butter
»	Breaded Pork Chops with Mashed Potatoes, Minty Peas and Glazed Carrots
»	See all of Emeril's recipes

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