Another Vegetarian, Lenten recipe!

Simple, fast. Basic. Just like the post.
When you are ready to eat, five minutes ago!!

Ingredients:
Wheat or corn tortillas
Cheese (mine is mozzarella)
Avocado
Salt

For breakfast, you can add slices of avocado, but you can really add anything, beans, eggs, chorizo (oh, yes!)

Prepare your cheese ahead of time so that the tortilla won’t over brown.
Heat pan to medium temp, especially for wheat tortillas. They will toast very rapidly and get crunchy. The point is to make the tortilla malleable, not toasted.
Corn tortillas have a bit more leniency in cooking– they take a bit longer to hit the tostada stage.

Fold over, let sit to melt, flip to the other side for evenness in cooking.

Grated for a more even melt and every bit of tortilla will have cheese. I grated my cheese in my Kitchen Aid attachment grater, but you can just slice and put in the warmed tortilla.

Place the cheese in the tortilla and fold over right away.

This tortilla was waiting for it’s cheese just a bit too long. It’s still very good, but I don’t like crunchy quesadillas!

Ripe avocados are easy to peel. These are just right! Cut them in quarters, then start at the top and peel back. The skin of the less ripe ones may break, just keep going.