Quesadilla Delight

1 cup finely chopped carrot
1 cup finely chopped celery
1 cup shredded cheddar or Monterey Jack cheese
3 tomatoes, cored and diced
1 sweet bell pepper, cored and chopped
1/2 cup finely chopped green onion
1/2 cup shelled and roasted sunflower seeds
3 hard-cooked eggs, peeled and chopped
1 or 2 ripe avocados, seeded, peeled and diced
4 Golden Quesadillas (see recipe)
Raita Sauce (recipe follows)
Red- or white-wine vinegar, for garnish

In a bowl, combine the carrots, celery, cheese, tomatoes, peppers, green onion, sunflower seeds, eggs and avocados, tossing to mix thoroughly. Filling can be prepared several hours ahead and refrigerated. To serve, let each person arrange filling 1 of the prepared quesadillas, then garnish with some of the Raita Sauce, and perhaps a drizzle of vinegar (which adds a nice whang).

Makes 4 servings.

RAITA SAUCE: In a small bowl, combine 1 peeled and finely chopped cucumber, 1/2 cup finely chopped yellow onion, 1 cup plain yogurt, 1 cup sour cream (regular or low-fat), 2 teaspoons cumin powder, salt and pepper to taste. Adjust seasonings. If desired, add a drop or 2 of soy sauce to round out flavors (really!). Makes a scant 2 3/4 cups.


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