8 large flour tortillas (7-1/2-inch diameter)
4 ounces Monterey Jack cheese with jalapenos, grated
4 ounces Montrachet or other soft goat cheese, crumbled
7 cup shredded cooked duck or dark meat chicken
4 large white mushrooms, stems trimmed and thinly sliced
2 scallions (2 inches green left on), very thinly sliced crosswise
1 tablespoon finely chopped fresh cilantro leaves or flat-leaf parsley
2 limes, quartered, for serving
Fresh cilantro sprigs, for garnish
1/2 cup Avocado Cream (recipe follows), for serving
Salsa
Place 4 tortillas on a work surface and sprinkle each with 1 tablespoon Monterey
Jack and 1/2 ounce Montrachet, making sure the cheeses are evenly distributed
over the surface. Scatter 1/4 cup shredded duck or chicken over each, then
sprinkle evenly with the sliced mushrooms, scallions, and chopped cilantro.
Cover with the remaining cheeses. Place a second tortilla over each, creating a
sandwich, and press down on the ingredients with the palm of your hand. Head a
dry nonstick large skillet over medium heat until very hot. Using a large
spatula, place a quesadilla in the skillet and cook, pressing down with the
spatula, and turning once, until the cheese melts and the tortillas brown
slightly, 3 to 4 minutes per side. Remove to a low oven (250 F.) to keep warm.
Repeat with the remaining quesadillas. To serve, cut each quesadilla in quarters
and serve hot, garnished with quartered limes, cilantro sprigs, and a dollop of
avocado cream. Serve with a bowl of salsa alongside. Yield: 4 servings
Avocado Cream
1 ripe avocado, preferably Haas, pitted, peeled, and cut in large pieces
Juice of 1 lime
1/2 cup sour cream
Salt, to taste
Place all the ingredients except the salt in a food processor and process until completely smooth. Scrape into a bowl and season to taste with salt. Serve Immediately.
Yield: 1 cup