Lunch: Fiesta Quesadillas with Simple Salsa and Holy Guacamole

Ingredients

8 (6-inch) flour tortillas
1 cup grated Monterey Jack cheese (about 4 ounces)
1 cup grated Cheddar (about 4 ounces)
4 teaspoons finely chopped yellow onion
4 teaspoons vegetable oil
Simple Salsa, recipe follows
Holy Guacamole, recipe follows

Instructions

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 20023 tablespoons paprika2 tablespoons salt2 tablespoons dried parsley2 teaspoons onion powder2 teaspoons garlic powder1 teaspoon ground black pepper1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon dried thyme1/2 teaspoon celery saltPlace all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. Yield: about 3/4 cup
avocado, peeled, halved, and seeded1 tablespoon fresh lime juice1 tablespoon minced yellow onion1/2 teaspoon minced garlic1/4 teaspoon Baby Bam, recipe follows1/4 teaspoon salt1/4 teaspoon Emeril's Green Pepper Sauce or other hot-pepper saucePlace an avocado half on a cutting board, flat side down. Cut into sixths lengthwise, then chop into 1/4-inch pieces. Place the pieces in a mixing bowl. Add the remaining ingredients and mash with the back of a fork until mostly smooth. Stir to evenly distribute ingredients. Serve immediately or store, tightly covered, in the refrigerator for up to 1 day. Yield: 1/2 to 1 cup
Place 1 tortilla on a flat work surface, cover it evenly with 1/4 cup of each of the cheeses, and top with 1 teaspoon of the chopped onion. Cover with the second tortilla and rub 1/2 teaspoon of the oil onto the top tortilla. Repeat this process with the remaining tortillas; you will have 4 stuffed tortilla "sandwiches" in all. Heat a medium skillet over medium-low heat. Add 1/2 teaspoon of the remaining oil to the pan and use a large turner to carefully transfer 1 of the stuffed tortillas to the hot pan, ungreased side down. Cook until the bottom is just golden and the cheese is starting to melt, about 2 to 3 minutes. Gently turn with the turner and cook for about 1 1/2 to 2 minutes, until golden brown on the second side. Using the turner, remove the quesadilla from the pan, place on a cutting board, and slice with a pizza cutter or sharp knife. Repeat with the remaining tortillas and ingredients and serve immediately with about 2 tablespoons of Simple Salsa and a dollop of Holy Guacamole. Be careful flipping your hot quesadilla and cutting the hot tortilla; hot cheese can stick!
medium tomatoes, halved and seeded1/2 teaspoon salt1/2 teaspoon minced garlic1 tablespoon minced yellow onion1 tablespoon minced green bell pepper1 tablespoon lime juice1/4 teaspoon Emeril's Green Pepper Sauce or other hot pepper saucePlace the tomato halves on a cutting board and slice into quarters. Working over a mixing bowl, squeeze each piece in your hands to remove the seeds. Discard the seeds, then chop into 1/2-inch chunks. Place the tomato pieces in a serving bowl and sprinkle with the salt. Add the remaining ingredients and mix well with a fork or spoon. Let rest for at least 30 minutes before serving; this will allow the flavors to blend. Yield: about 1 cup

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