Recipe: Mean Green Quesadilla

Courtesy of Executive Chef Saul Ortiz

Sunday, March 27, 2016 | 2 a.m.

Still feeling green even though St. Patrick’s Day is over? Put a Mexican spin on March by serving the green quesadillas that were dished up exclusively for March 17 at Tacos & Tequila in Luxor.

Ingredients(makes 1 quesadilla>

• Two 12-inch spinach flour tortillas

• 3 oz Oaxaca cheese

• 3 oz poblano rajas (roasted strips of pepper, seasoned with garlic or herbs)

• 2 oz onion, chopped

• 2 oz bacon bits

• 4 oz cooked protein of your choice (chicken, beef or shrimp)

• 1 1/2 oz pico de gallo or salsa verde

• Avocado cream

Directions

1. Heat up the tortilla, add the cheese to the center, then follow with the protein, bacon and vegetables. Top with the second tortilla, then flip it.

2. Once cheese has melted, cut the quesadilla into eight pieces and top with avocado cream and pico de gallo.

3. Serve immediately.

To make avocado cream

1. Blend 1 medium avocado, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1/2 tsp kosher salt and 1/2 cup chopped fresh cilantro.