934. BACON, BLUE CHEESE and AVOCADO QUESADILLA

1 flour tortilla (10-inch)
¾ cup mozzarella cheese, shredded
1 tablespoon blue cheese, crumbled
3 roma tomato slices, 1/8-inch slices
¼ avocado, sliced (1/4 of 1 avocado)
¼ cup bacon, cooked crisp, chopped
1 teaspoon red onion, diced
1 tablespoon spinach, fresh, julienne
Avocado Ranch Dressing, recipe follows

Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.

Avocado Ranch Dressing: Dice 2 (1 pound) avocados. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides. Yield: 5-1/4 Cups.


courtesy of: California Avocados