BACON, BLUE AND AVOCADO QUESADILLA

FOR THE AVOCADO RANCH DRESSING:
2 (1 pound each) California Avocados, diced
1 quart ranch dressing
1 ounce (3/4 cup packed) freshly chopped parsley
FOR EACH QUESADILLA:
1 flour tortilla (10-inch)
3/4 cup mozzarella cheese, shredded
1 tbsp blue cheese, crumbled
3 Roma tomato slices, 1/8-inch slices
1/4 California avocado, sliced (1/4 of 1 avocado)
1/4 cup bacon, cooked crisp, chopped
1 tsp red onion, diced
1 tbsp spinach, fresh, julienne
avocado ranch dressing - recipe follows

TO PREPARE THE AVOCADO RANCH DRESSING:
In a blender or food processor, combine avocados, ranch dressing and chopped parsley until smooth, stopping to scrape down sides; set aside. Makes 5 1/4 cups.

TO PREPARE EACH QUESADILLA:
Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado.

Brown quesadilla on medium grill on both sides.

TO SERVE:
Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.