EXOTIC RECIPIES

Coquettish Cheese Quesadillas
Ingredients:
1 Avocado
4 flour tortillas, about  8 inches in diameter
1 cup shredded Monterey Jack cheese mozzarella cheese may also be use)
1 cup of shredded extra-sharp cheddar cheese
2 tablespoons butter or margarine, cut into 4 equal pieces

Directions:
Cut the avocado in half lengthwise.  Twist the halves in opposite directions,
and lift away one half.  Scoop out the pit with a spoon.  Cut each half into
slices, and peel away the skin.
Lay the tortillas on a cutting board.  Scatter one-quarter of the Monterey
Jack cheese and one-quarter of the cheddar cheese over half of each tortilla.

Fold the uncovered half over the cheese, and press gently to form a quesadilla

Add one piece of the butter or margarine to a frying pan and set over medium
heat.  When the butter is melted add one filled tortilla to the pan.  Cook
until the underside is golden brown, about two minutes.  Holding the pan
steady with a pot holder, turn the quesadilla with the spatula, until the
bottom turns a golden brown and the cheese is melted, about two minutes.

Using the spatula, transfer the quesadilla to a clean cutting board.  Cut
into four wedges and place on a plate.  Repeat the directions for the reaming
tortillas.  Serve quesadillas with avocado slices and Fresh tomato Salsa
Serves four.
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Hot and Sexy tomato Salsa

Ingredients:
1 1/2 pounds  ( 4 medium ) ripe tomatoes
1/2 cup chopped green bell pepper
1/4 cup chopped re onion
1/4 cup lightly packed cilantro leaves, chopped
1 small clove garlic, finely chopped
1 large lime, cut in half
2 tablespoons olive oil
salt and pepper to taste

Directions:
Place one tomato on a cutting board.  With the tip of a small knife, cut out
the stem.  Cut the tomato in half across the middle.  Holding each tomato to
half over a small bow, squeeze gently.  Using your fingers, scope out the
seeds into the bow.  Then chop both halves of the tomato.  Scoop up all the
juices on the cutting board with the diced tomatoes, and put the tomatoes and
juices into a medium mixing bowl.  Repeat with the remaining tomatoes.  
Discard the seeds.  Add the green pepper, red onion, cilantro and garlic.
Stir with a wooden spoon.

Squeeze the lime halves into a small bowl.  Measure three tablespoons of lime
juice and add to the tomato mixture.  Then add the olive oil, 1/4 teaspoon of
salt, pinch of black pepper.  Stir gently.  Taste and add more salt if
needed.      

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