Guacamole1 large avocado
1/2 t. lime juice ( can use lemon and or fresh squeezed)
1T chopped fresh cilantro
a few random fresh chives (optional, I had them so I used them)
1T Sour cream ( you could use plain yogurt or mayo, if using mayo 1/2 it, you can totally omit it adds creaminess)
1/8 t (sprinkle) cumin
1/8 t ( sprinkle) garlic salt
I chopped up the avocado and smashed it up with a wisk. ( if I was doing larger batch I would use a food processor) added the sour cream so it would mix better. Added the rest of the ingredients and continued mixing until it was creamy with a few chunks. None of the ingredients where over whelming so it was showcasing the avocado. The cilantro really made it fresh and bright.
And of course all my measurements are approximent and you can adjust to your liking.
Tip: the lime juice keeps the avocado from going brown as fast. I also like to spinkle a little on even if I am just using slices of avocado on something. Make the avacado right before use so it looks the best because it can start turning brown even with in 30 mins. For picking out a nice avocado that is not all black inside ( don't you hate that) if you plan to use that day or day after pick an avocado that when you press your finger on it it gives slightly any more than that will be to ripe. If it will be a few days buy an avocado that is hard and doesn't give when pressed. If you put them in the fridge they will stay that way for awhile, set it on the counter for it to ripen. I have heard that if placed by a banana it ripens faster. A hard avocado takes about 3 days sitting on the counter to get ripe.
QuesadillaI just made a basic quesadilla with re fried beans and cheese
I took two flour tortillas and spread a thin layer of beans on it then added shredded cheese. The cheese is the key to keep the quesadillas together. The more ingredients that aren't cheese the more likely it will fall apart so keep your rations in mind.
I love quesadillas because they are so versatile and a great way to use left overs.
I usually just use a dry skillet but this time I spread a little butter on the side then placed in a hot skillet. I cooked each side about 2-3 mins or until the tortillas and golden brown and the cheese is melted. I don't think I will bother with the butter again it didn't make that big of a difference to be worth the extra calories:)
