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SINCRONIZADAS CON GUACAMOLE Y PICO DE GALLO CON FRUITAS

( Whole Tortilla Quesadillas with Guacamole & Fruit Pico de Gallo) From Chef Arturo Anhalt at Milagro, Toronto

SINCRONIZADAS

4 corn tortillas (or flour tortillas) 8 slices of Oaxaca-style cheese (if unavailable, mozzarella or provolone work fine) 4 slices smoked ham 2 Tbsp vegetable oil Guacamole 1 large avocado 4 Tbsp Roma tomatoes, chopped 2 Tbsp white onion, chopped fine 2 Tbsp fresh cilantro, chopped fine (optional) 1 Tbsp fresh lime juice 1/4 tsp salt Pico de Gallo 1/2 cup Roma tomatoes, diced 1/2 cup fresh mango or pineapple, diced 1/4 cup red onion, chopped fine 2 Tbsp fresh cilantro, chopped fine (optional) 1 tsp fresh serrano or jalapeño chilies, chopped fine (optional) 2 Tbsp fresh lime juice 2 Tbsp extra virgin olive oil 1/4 tsp salt

METHOD

For guacamole:

1. Slice avocado in half lengthwise. Remove pits. Scoop out pulp and place in medium-sized bowl.

2. Mash avocado using a fork or masher.

3. Add the rest of the ingredients & mix well; adjust seasonings to taste.

4. Pour the guacamole in a small ceramic bowl. Set aside. For pico de gallo:

1. Place all of the ingredients in a medium-sized bowl & mix well with a spoon. Adjust seasonings to taste.

2. Pour the serve the salsa in a small ceramic bowl. Set aside For sincronizadas (quesadillas):

1. On the stove at medium heat — and with adult supervision — heat 1 Tbsp of the oil for one minute in mediumsized pan.

2. Add 1 tortilla to the pan, layer on top of it 1 slice of cheese, 1 slice of ham and then a second slice of cheese. Top it with another tortilla.

3. Cook the sincronizada 2-3 minutes and then flip it using a spatula. Cook the second side an additional 2-3 minutes, or until the cheese is melted.

4. Repeat the process for the second sincronizada.

5. Using a kitchen knife, cut he sincronizadas in half. To serve, place the sincronizada halves in a plate & serve with the guacamole, pico de gallo and Mexican cream (or crème fraîche or sour cream) on the side. Enjoy!

Makes 2 servings