BMA quesadillas

That is bacon, mushroom and avocado to those of you not in the know . . . Ok, I just made that up. But we made pretty damn tasty quesadillas on Monday. This is based on this Smoked Turkey Quesadilla recipe from Betty Crocker that I would also highly recommend. I also made a side of salsa (see recipe below) that we had with chips on the side.

Bacon Mushroom Avocado Quesadillas

This made enough for us for dinner, but we were pretty hungry.

4 slices bacon
5 lg mushrooms, sliced
1/2 red bell pepper, roasted and chopped
1 ripe avocado, pitted and removed from peel (is it a peel? a shell?)
4 oz cream cheese, softened
3/4 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 chile pepper, chopped (I used one of our Anaheim's)
~1 cup shredded taco blend cheese
5 flour tortillas

1) Cook the bacon until crispy, let cool and then chop.
2) Drain most of the grease (which can be used to cook the quesadillas) out of the pan and add mushrooms and cook until done.
3) Mix all ingredients from bell pepper to chile pepper in a large bowl. Try to get pretty smooth.
4) Heat bacon grease, butter, oil, whatever you are going to cook with in a frying pan or skillet, add flour tortilla and cook until starting to brown. Sprinkle 1/5 cheese on half and spread 1/5 avocado spread on the other half. Add 1/5 bacon and 1/5 mushrooms and then fold over. Cook until cheese is melty. Repeat with remaining.

Salsa

This was just a quick thing I made to use up some tomatillos we had lying around.

2 tomatillos
1/2 red bell pepper, chopped
2 plum tomatoes, chopped
1 green onion, chopped
1/2 chile pepper (I used one of our Anaheims)
4 leaves fresh basil
1/4 tsp salt
2 cloves garlic, minced

1) Preheat broiler
2) Peel and wash tomatillos to get as much of the goo off as possible. Cut in half and put on foil lined baking sheet, cut side down. Put under broiler until starting to brown (about 5 minutes). Chop.
3) Mix everything together and let sit for flavors to meld and juices to flow.
4) Ta da. Serve.