Inspired by cheap avocados at Magruder's, I decided to whip up a batch of guacamole to serve with a chicken, mushroom, and red pepper quesadilla. I used whole wheat tortillas from Giant, that actually weren't too bad. (Remember: it's not about authenticity, it's about making tasty food that isn't too bad for me!)The guac was based on my vague memories of how J. made her amazing amazing guacamole - avocado, tomato, salsa, and salt. I probably didn't use nearly as much salt as she would have (I think I had to look away during that part of her cooking!) but it was pretty darn good anyway. And I have a bit leftover to serve as a snack this afternoon, if I make some oven-baked tortilla chips.
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