By food.family

Avocado Monte Cristo

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno

Jack cheese, cilantro and salsa.

Serves 12

3/4 cup garlic mayonnaise (aioli)

24 slices firm white sandwich bread

6 California avocados (3 pound)

48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)

24 (1 ounce) slices sliced Jalapeno Jack cheese

16 eggs, beaten

1 teaspoon salt

Unsalted butter, as needed

3 cups fresh fruit salsa of choice

12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of

bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover

each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.

Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating

well. Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced

1 firm-ripe Haas avocado, peeled and diced

1 tablespoon chopped red onion

2 teaspoons fresh lemon juice

1/4 teaspoon Tabasco sauce

1/4 cup sour cream

3 tablespoons chopped fresh cilantro

4 (6- to 7-inch) flour tortillas

1/2 teaspoon vegetable oil

1 1/3 cups coarsely grated Monterey jack cheese

Fresh cilantro sprigs (for garnish)

In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season

with salt and pepper.

In another small bowl stir together sour cream and cilantro and salt and pepper to taste.

Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a

rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale

golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread

avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,

to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

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