Guacamole-gouda quesadilla wedges
Prepare the recipe components in advance; then quickly assemble the quesadilla right before baking. To satisfy a hungry crowd, make several quesadillas at the same time. Your kitchen will be filled with inviting aromas. For a char-grilled flavor and crispier texture, toast the quesadilla on a stovetop grill pan.
Two 7-inch flour tortillas
2 tablespoons guacamole
¼-inch-wide strips of bottled roasted red bell pepper
¼ cup (about 1 ounce) coarsely shredded Gouda cheese
Preheat the oven to 375° F.
Place one tortilla on a baking sheet. Spread with the guacamole, leaving a 1-inch border. Arrange the strips of red bell pepper atop the guacamole and sprinkle with cheese. Top with the remaining tortilla, pressing down gently to make the filling adhere.
Bake for about 8 minutes, or until the cheese is melted and the tortillas are softened and warm.
To serve, use kitchen shears to cut the quesadilla into eight wedges.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.