Meat Quesadilla With Avocado Cilantro Cream

Meat Quesadilla With Avocado Cilantro Cream
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By Graham Brown

INGREDIENTS:

    * 1 1 /2 pounds lean beef, cut into cubes (Chef Brown also uses venison in this dish)
    * 2 Tablespoons Mexican or Cajun spice rub
    * 2 Tablespoons vegetable oil
    * 1 zucchini, thinly sliced
    * 1 red pepper, thinly sliced
    * 1 yellow pepper, thinly sliced
    * 1 large red onion, thinly sliced
    * 2 hot chilies, seeded and thinly sliced
    * ¼ cup sour cream
    * 1 ripe avocado, cubed
    * 1 cup cilantro leaves
    * Juice of 2 limes
    * ½ teaspoon lime zest
    * 8 soft shell tortillas
    * 6 Tablespoons grated cheddar cheese
    * ½ cup tomato salsa (Chef Brown prefers spicy Mexican style)



METHOD:

Preheat oven to 400∞F. Dust meat with spice rub and let stand for 15 minutes. Heat 1 Tablespoon oil in a skillet. Add the meat and cook 2 to 3 minutes. Remove the meat, add the remaining 1 Tablespoon oil, zucchini, red pepper, yellow pepper, onion and chilies, and saute until soft.

To make the avocado cream, in a blender, combine the sour cream, avocado, cilantro, lime juice, and lime zest until smooth.

To serve, combine the meat and vegetables on each tortilla. Top with the cheese. Top with another tortilla. Toast in the oven for 3 minutes. Serve with the avocado cream and salsa.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 25 minutes

Cook time: 10 minutes

Round Out the Meal:
With yellow rice and beans.

Kid Friendly:
Omit the hot chilies.

Wine Pairing:
A Merlot.