Avocado Wedges
  • Servings: 16
  • 2 avocados, mashed
  • 3 tablespoons green chiles, diced (canned)
  • 2 cups Monterey jack cheese, grated
  • 2 tablespoons onion, diced
  • 3/4 cup bacon, cooked crisp and crumbled (1/2 cup)
  • 4 flour tortillas (6 large)
  • (I added some Adobo seasoning and chipotle Tabasco sauce to taste)
  • Butter or oil
  1. Combine avocados, chilies, cheese, onion and bacon, mixing well.
  2. Divide mixture in fourths, and spread mixture on each tortilla,leaving a 1/4-inch edge. Fold each tortilla in half and crimp
  3. edges.
  4. Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts.
  5. Cut each into 4 wedges and serve immediately.