Ingredients

• 4 (12-inch) flour tortillas
• 1/2 cup grated Cheddar
• 1/4 cup grated mozzarella
• 1/2 cup grated queso blanco
• Olive oil
• Guacamole, recipe follows

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Instructions

1. Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
2. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
3. Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the guacamole.
4. 1 small ripe Haas avocado
5. 1 tablespoon minced jalapeno pepper
6. 2 tablespoons minced red onion
7. 1 tablespoon chopped cilantro leaves
8. 1/2 lime, juiced
9. Salt
10. Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
11. Yield: about 2/3 cup
12. Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991