12 flour or corn tortillas
1 pound shredded monterey jack cheese
4 ripe avocadoes
1/2 small purple onion, finely chopped
1 roma tomato, finely chopped
1 1/2 Tbsp. garlic salt
1 1/2 Tbsp. lime juice
To prepare guacamole, cut open avocadoes with a sharp knife and remove the pit from each. Scoop the meat into a large mixing bowl. Add chopped onion, garlic salt and lime juice. Using a metal wire whisk in an up and down motion, smash the avocado until smooth. Leave some pieces of the meat intact to add authentic texture to your guacamole. Add the chopped tomatoes and stir guacamole with a spatula to blend. Refrigerate until ready to serve. TIP: If you won't be serving guacamole until later in the day, cover with aluminum foil. Make sure the foil touches the entire top surface of the guacamole. It will stick a bit when removing the foil, but it will ensure your guacamole with not turn brown.
To assemble quesadillas, place one tortilla in a hot skillet or griddle. (A flat iron griddle on a hot BBQ works great!) Reduce heat to medium high. Sprinkle 3/4 cup of cheese on top of tortilla. Cover with second tortilla. Heat quesadilla for 5-7 minutes on each side or until cheese is melted and tortilla is crispy. Serve with fresh guacamole.