Avocado Mac n Cheese

I didn't think this sound very good from the name, but I WAS WRONG!! It's a yummy, fun twist on regular mac n cheese. :)

Avocado Mac n Cheese from Avocados from Mexico:

Ingredients:
8 ounces wagon wheel pasta

3/4 cup skim milk

1 fully ripened avocado from Mexico, halved pitted, peeled and diced

1/2 cup thawed frozen peas

3/4 cup diced sharp white cheddar cheese (about 4 ounces)

1-1/2 teaspoons lemon juice

1/2 teaspoon salt


Preparation:
In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan, heat milk until hot; remove from heat, set aside. Reserve 1/2 cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining avocado, the peas, cheese and lemon juice; gradually add hot milk; blend until smooth. Drain pasta; return to sauce pot. Stir in cheese sauce; add remaining 1/2 cup diced avocado; toss gently.

Avocado Quesadillas n' Dip

I had the opportunity to try out 2 new recipes that are available on the website Avocados from Mexico. They sent me the recipes and 6 perfect avocados and by "perfect" I mean DELICIOUS!! You MUST check out their website because they have so much info about avocados, great recipes and even a coloring page for the kids.

The first recipe I tried was Avocados Quesadillas n'Dip.

Avocado Quesadillas n' Dip

Ingredients: 1 fully ripened avocado from Mexico, halved, pitted and peeled 1/3 cup prepared ranch salad dressing 4 (6-inch) flour tortillas, any flavor 1/2 cup shredded Monterey Jack cheese 1/4 cup corn kernels Raw veggies Preparation: Chop half of the avocado. To prepare Avocado Dip: In bowl of food processor, combine chopped avocado with ranch dressing; process until smooth; transfer to small serving bowl; set aside. Cut remaining half of the avocado into 8 slices. Heat skillet over medium heat; place one tortilla in skillet; heat until warm, about 30 seconds. Turn tortilla over, sprinkle 2 tablespoons of the cheese on half of the tortilla; heat until cheese melts, about 2 minutes. Remove from skillet. Place 1 tablespoon corn and 2 slices avocado on top of cheese; fold other half of tortilla over avocado; press the edge together. Remove to serving plate; cut into thirds. Repeat with remaining tortillas. Serve warm with reserved Avocado Dip and raw veggies, if desired.

This recipe was super yum and SO easy to make! I made quesadillas for 3 people in under 10 minutes. I also did not have any Monterey Jack cheese so I used cheddar on a few and White American cheese on the others. It was so good!!