2 cups Pico De Gallo (recipe follows)
1 cup Guacamole (recipe follows)
1/2 lb. soft goat cheese (such as Montrachet)
2 tsp. minced shallots
1/2 tsp. minced garlic
1 tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. olive oil
4 tsp. unsalted butter, softened
8 small (6-inch) corn tortillas (recipe follows)

Prepare the Pico De Gallo and set aside. Prepare the Guacamole; cover tightly with plastic wrap and set aside. Prepare tortillas (or use store bought).

Combine goat cheese, shallots, garlic, cilantro, cumin, chili powder, salt, pepper and the olive oil in a bowl. Mix with a large spoon until thoroughly blended. Spread 1/2 teaspoon of the butter on 1 side of each of the 8 tortillas and turn them over.

Spread 1/4 of the goat cheese mixture on the unbuttered side of each of the 4 tortillas. Cover the cheese with another tortilla, buttered side up, sandwich style. Press together lightly, taking care not to squeeze out any of the goat cheese filling.

Heat a medium nonstick skillet over medium-high heat. Add a quesadilla, turning it 3 times, until golden brown and crisp on both sides, about 4 minutes. Repeat the procedure with the remaining quesadillas, keeping them warm.

To serve, cut each quesadilla into 4 wedges and arrange on a dinner plate. Place 1/4 cup of the Guacamole in the center and drizzle 1/2 cup of the Pico De Gallo over the Guacamole and between the quesadilla wedges.

Makes 4 first-course servings.

PICO DE GALLO:

2 cups diced red tomatoes
1/2 cup diced white onion
1/4 cup chopped cilantro
2 tbsp. seeded and finely chopped jalapeno pepper
1/2 tsp. salt
2 tbsp. lime juice

Mix all ingredients in a non-metal bowl. Place in refrigerator for about 2 hours to allow flavors to mix.

GUACAMOLE:

2 ripe avocados
1 tsp. salt
1 1/2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 garlic clove, chopped
1/3 tsp. red pepper
1/2 tbsp. grated onion
3 dashes hot pepper sauce (optional)
onion seasoning

Peel and mash avocados. Add salt and lemon juice. Stir in Worcestershire sauce, garlic, pepper, and onion. Add hot pepper sauce, if desired, and onion seasoning to taste.

CORN TORTILLAS:

2 cups Masa Harina
1 cup water

Combine Masa and water. Mix with hands until dough is moist. Let stand for 15 minutes. Divide into 12 balls. Dampen dough with water.

Using a tortilla press or flat baking dish, press a ball of dough with wax paper on each side. Press until tortilla is 6-inches round. Peel off top sheet of paper.

Place tortilla on hot, ungreased griddle or skillet. Gently peel off top sheet wax paper. Cook for 30 seconds or until edges begin to dry. Turn; cook until surface appears puffy.