• 2 flour tortillas
  • 1 cup Cacique® Enchilado Cheese, grated, divided
  • 1 large ripe avocado, cut into chunks, divided
  • 4 cups of water
  • 1 tablespoon salt
  • 3 tomatoes
  • 16 fresh chiles de arbol, stems removed
  • 5 garlic cloves
  • ¼ teaspoon dried oregano
  • salt and pepper to taste
  1. In a pot over a medium high heat add water and salt; bring to a boil.
  2. Add tomatoes and chile de arbol; boil for 30 minutes.
  3. Remove pot from heat and add tomatoes and chile de arbol to a blender container. Add one cup of water from boiled chiles and tomatoes.
  4. Add garlic, oregano, salt and pepper to blender container, and blend on high until smooth. Set aside.
  5. Heat a comal or large non-stick pan over medium heat.
  6. Place flour tortilla in the middle of comal.
  7. Sprinkle 1/2 cup of Cacique® Enchilado Cheese over tortilla.
  8. Place ½ avocado chunks on one half of tortilla.
  9. Drizzle a teaspoon of red chile sauce.
  10. Fold opposite end of tortilla over to cover avocado and red chile sauce.
  11. Heat on each side until tortilla is golden brown and crisp.
  12. Remove from heat and cut in half.
  13. Repeat with remaining tortilla, enchilada, avocado, and red chile sauce for an additional quesadilla.
  14. Serve hot and pour additional red chile sauce over the top.