In David Tanis's recipe, if I recall correctly, the cheese was mozzarella, whose stretchiness when melted is, I imagine, a great counterpoint to the creamy avocado. It's on my list to try!
Serves: 1
Ingredients
½ avocado
1 teaspoon lemon or lime juice
⅛ teaspoon salt
1 teaspoon butter
1 tortilla
¼ cup grated white cheddar
Instructions
Mash the avocado with the lemon or lime juice and the salt.
Melt the butter in a small saucepan over medium heat. Lay the tortilla down and sprinkle the cheddar across the surface. Cook until the cheese is melted and the bottom of the tortilla is deeply golden. Quickly spread the avocado mixture across one half of the tortilla. Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together.
Cut into wedges and serve immediately.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2010/05/cooking-for-one-avocado-quesadillas.html