Ingredients
1
medium avocado, pitted, peeled and quartered
1/2
small jalapeño chile, seeded, finely chopped
1
small clove garlic, finely chopped
2
tablespoons lime juice
1/4
cup chopped fresh cilantro
1/8
teaspoon salt
1/2
medium mango, cut in half lengthwise, seed removed, peeled and diced
6
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
round (6 to 7 oz) Brie cheese, cut into 1/8-inch strips (not wedges)
1/4
lb thinly sliced cooked ham (from deli)
1
tablespoon vegetable oil
Preparation
In food processor, place all guacamole ingredients except mango. Cover; process with 3 or 4 on/off turns until coarsely chopped. Place in small bowl; stir in mango. Set aside.
Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush tops with oil.
Heat 12-inch skillet over medium-high heat. Place 3 quesadillas, oil sides down, in skillet. Brush tops with half of remaining oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.
