- 1 medium onion , roughly chopped
- 7 to 10 stemmed dried chipotle chilies or 3 to 6 stemmed canned chipotle chilies
- 8 cored Roma tomatoes
- 10 cloves garlic
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. sugar
- 5 ripe California avocados , preferably Hass
- 6 Tbsp. chopped fresh cilantro
- 1 medium red onion , diced
- 4 jalapeño chilies , stemmed, seeded and finely diced
- 3 Tbsp. freshly squeezed lime juice
- 1 1/2 cups grated Mexican manchego cheese*
- 1 cup grated panela cheese*
- 1/2 cup grated cotija cheese*
- 6 flour tortillas
- 4 poblano chilies** , roasted, peeled, seeded and diced
- 2 Tbsp. unsalted butter , melted
- Sour cream , for serving
Pour the mixture into a blender or a food processor. Puree until smooth. Chill until serving time. This salsa can be stored in the refrigerator up to 5 days or frozen for several months. Makes 5 cups.
To make Border guacamole: Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. Makes 3 cups, or 6 appetizer servings.
To make quesadillas: In a bowl, mix together cheeses.
Lay the flour tortillas on a counter. Divide the cheese mix into 6 equal portions and spread over half of each tortilla. Sprinkle about a tablespoon of smoky chipotle salsa over each. Arrange the diced poblanos evenly over the cheese. Fold the tortillas over to enclose the filling and brush the tops with butter.
Place a cast-iron skillet over medium-high heat. One at a time, cook the tortillas buttered side down in the pan until lightly golden, about 3 to 4 minutes. Then, brush the uncoated side with butter and flip over. Continue to cook until the other side of the tortilla is lightly golden and the cheese begins to ooze. Serve hot, whole or cut into wedges, with smoky chipotle salsa, border guacamole and sour cream.
* Cacique is a good brand.
** Fresh chilies can be roasted over a gas flame or under the broiler. Keep turning so skin is evenly charred, without burning the flesh. Transfer charred chilies to a closed plastic bag and steam 10 to 15 minutes. Pull off charred skin by hand and dip briefly in water to remove blackened bits. Once peeled, cut away stems, seeds and veins.
Copyright © 2010, Mary Sue Milliken and Susan Feniger, BorderGrill.com.