Best Avocado Quesadillas Recipes

AVOCADO QUESADILLAS

Steps:

• Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

Steps:

• In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
• Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
• Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
• Cut into wedges and top with some of the salsa.

AVOCADO QUESADILLAS

Steps:

• In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
• Season to taste with salt and pepper.
• In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
• Put tortillas on a baking sheet and brush tops with oil.
• Broil tortillas 2 to 4 inches from heat until pale golden.
• Sprinkle tortillas evenly with cheese and broil until cheese is melted.
• Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
• Transfer quesadillas to a cutting board and cut into 4 wedges.
• Top each wedge with a dollop of sour cream mixture and serve warm.

SALSA STOUP WITH AVOCADO SMASH AND DOUBLE-DECKER BAKED QUESADILLAS

Steps:

• Preheat oven to 300 degrees F.
• Heat a medium soup pot over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes, add tomatoes, crushed tomatoes and stock and bring soup to a bubble. Reduce heat to a simmer and stir in cilantro.
• Paint 1 side of 2 tortillas with oil and place them next to each other, oiled side down, on a large cookie sheet. Mix cheddar with scallions and divide the cheese between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of Pepper Jack cheese. Set the last tortillas on top and brush tops with extra-virgin olive oil. Cook 10 minutes in the oven to melt cheese and crisp up tortillas. Cool quesadillas 5 minutes to set then cut each quesadilla into 6 pieces.
• Serve bowls of stoup with 3 wedges quesadilla along side each bowlful. Pass the Avocado Smash and the sour cream for topping soup or quesadillas.
• Remove 1 avocado flesh to a bowl. Add the cilantro and scallions. Pop the lime in the microwave for a few seconds. Add the juice of 1 lime, the sour cream, and season with salt and pepper. With a fork or spoon, smash up the mixture, leaving chunks for a good consistency.
• Chop and seed the plum tomato and fold into avocado. Serve.

BACON AVOCADO QUESADILLAS

Steps:

• In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. saute mushrooms in the drippings., Spread butter over one side of each tortilla. Place two tortillas, buttered side down, on a griddle or skillet. Top with bacon, mushrooms, cheese, tomato and avocado. Cover with remaining tortillas, buttered side up., Cook over low heat for 1-2 minutes or until golden brown. Turn and cook 1-2 minutes longer or until the cheese is melted. Cut into wedges. Serve with sour cream and salsa if desired.

CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS

Steps:

• In a large skillet over medium heat, heat oil until shimmering.
• Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
• Add half the spinach mixture, let it wilt a little, and then add the second.
• Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
• Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
• Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
• Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
• Heat a medium to large skillet on the stove over medium heat.
• Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
• Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
• Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
• Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
• Serve with salsa.

SHRIMP AND AVOCADO QUESADILLAS

Steps:

• Heat 1 tablespoon of oil in a large skillet over a medium-high heat. Add onion and saute, stirring frequently, until tender (5-7 minutes). Transfer to a mixing bowl and let cool.
• Finely chop the tomatillos and add to the cooled onions along with the diced avocado. Use a wooden spoon or potato masher to work the mixture into a course paste. Stir in cilantro and cumin, season with salt and pepper to taste.
• Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons of cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all are folded. This may be done up to an hour in advance.
• Heat 1 tablespoon of oil in a large skillet over a medium heat. Add garlic and chipotles and saute until golden, about 2 minutes. Increase the heat to a medium-high. Add the shrimp and saute until opaque and cooked through, 4-5 minutes. Keep warm.
• Brush both sides of the quesadillas with the remaining oil. Cook in batches if a large saute pan over a medium heat until golden brown on both sides (2-3 minutes each side).
• Cut the quesadillas in half and serve each with 3 shrimp on top.

VEGETARIAN QUESADILLAS WITH MOZZARELLA AND AVOCADO

Steps:

• Combine avocado, tomato, mozzarella cheese, corn, cilantro, green onions, salt, and pepper in a bowl and mix well.
• Spread avocado mixture evenly over one side of each tortilla. Fold tortillas in half and press gently together.
• Cook each quesadilla in an ungreased frying pan over medium heat for about 45 seconds. Flip and continue cooking until cheese is melted, about 45 seconds more.

KALUA PORK QUESADILLAS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350 degree F.
• In a skillet, saute kalua pork, onion, and won bok until done.
• On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese.
• Top with the remaining wrappers; press to seal.
• Combine garlic and butter.
• On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter.
• Place a quesadilla in pan to brown.
• Flip quesadilla and place skillet in oven until cheese melts.
• Cook the remaining quesadillas.
• Cut each quesadilla into quarters; top with Tomato and Avocado Salsa.
• Tomato and Avocado Salsa:.
• Combine all ingredients and serve with Kalua Pork Quesadillas.
• Makes 3 cups.

HUMMUS-AVOCADO QUESADILLAS

Steps:

• Lay out the tortillas on a cutting board and spread each tortilla with 3 tablespoons hummus. Slice each avocado halve in its skin and use a spoon to scoop out the avocado slices. Fan out the slices on 3 of the tortillas (you will use one avocado halve per quesadilla).
• Sprinkle the cheese on top of the avocado slices. Top with the remaining 3 tortillas, hummus-side down.
• Melt 1 tablespoon of the butter in a medium skillet or on a nonstick griddle over medium-low heat. Add 1 quesadilla and cook until the cheese starts to melt and the bottom is golden brown, 2 to 3 minutes. Flip, season with salt and cook until the cheese melts and the tortilla crisps up a bit, 2 to 3 minutes. Repeat with the remaining butter and quesadillas, wiping the skillet or griddle in between if any butter burns.
• Cut each quesadilla into 6 to 8 wedges and serve.
• Add the chickpeas, tahini, lemon juice, garlic and 3/4 teaspoon salt to a blender and blend until combined. With the blender on, slowly drizzle in ice water until the mixture becomes uniform, smooth and creamy. Transfer to a bowl, sprinkle with smoked paprika and drizzle with olive oil.

AVOCADO QUESADILLAS

Steps:

• Seed tomatoes and cut into 1/4-inch dice. Quarter avocado, removing pit, and peel. Cut avocado into 1/4-inch dice. In a small bowl stir together tomatoes, avocado, onion, lemon juice, and Tabasco and season with salt and pepper. In another small bowl stir together sour cream, coriander, and salt and pepper to taste.
• Preheat broiler.
• Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with Monterey Jack and broil until cheese is melted and bubbling. Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
• Top each wedge with a heaping teaspoon of sour cream mixture and garnish with coriander sprigs.

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

Steps:

• 1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño , salt and pepper. 2. Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the tops and bottoms of each quesadilla lightly with oil. 3. Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side. 4. Cut into wedges and top with some of the salsa.

BLACK BEAN AND AVOCADO QUESADILLAS

Steps:

• Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• Spread equal parts beans, cheese and jalapenos on flour tortillas.
• Stack second tortilla on top of the filling.
• Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
• Cook 2 to 4 minutes on both sides.
• Repeat with the remaining two quesadillas.
• Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

CRAB & AVOCADO QUESADILLAS RECIPE - (4.3/5)

Steps:

• SALSA: Combine all of the salsa ingredients and let stand at least 1 hour at room temperature so the flavors can develop. Chill until ready to serve. QUESADILLAS: In a large bowl, gently mix the crab, cheese, avocados, scallion, cilantro, lime juice, salt, and pepper. Spread the crab mixture onto 6 of the tortillas and top with the other tortillas. To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top.

RIPE OLIVE AND AVOCADO QUESADILLAS

Steps:

• Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
• Preheat broiler.
• Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges.

SPINACH, AVOCADO & CHEESE QUESADILLAS

Steps:

• Thaw spinach in a microwave or place it in a fine mesh strainer and run hot water over it. Squeeze dry.
• Combine avocado, lime juice and salt in a bowl and mash together with the back of a fork.
• Working with 1 tortilla at a time, spread a thin layer of avocado over half.
• Top spread with 1/4 each of jalapeño, spinach, cheese and cilantro.
• Fold other half of tortilla over filling.
• Repeat until all ingredients are used.
• Heat a nonstick skillet over medium heat.
• Add a quesadilla and cook about 3 minutes on each side, or until it is browned lightly and cheese is melted.

LUMP CRAB AVOCADO QUESADILLAS

Steps:

• Spread Avocado Spread onto one half of the tortilla. Spread cheese evenly across the entire tortilla. Place the rest of the ingredients evenly along the half of the tortilla with the avocado spread.
• Place onto a skillet over medium heat, open, until cheese begins to melt. Close the quesadilla by folding the only cheese side on top of the rest of the toppings and cook each side until golden brown, about 2 minutes per side.
• Cut into 3 pieces with a sharp knife or a pizza cutter and serve hot!

BIG QUESADILLAS WITH REFRIED BEANS, SPINACH, AND AVOCADO

Steps:

• Preheat the oven to 425°F.
• Rinse the greens and steam in a wide skillet or Dutch oven for just a minute or so, until wilted. Transfer to a colander and drain well.
• Combine the refried beans with a small amount of water in a mixing bowl-just enough to make the beans more spreadable.
• Lay a tortilla on a baking sheet. Spread one half of it with a quarter of the refried beans, followed by a quarter of the greens and a quarter of the tomato slices. Fold over to cover. Repeat with the remaining tortillas, using an additional baking sheet if needed.
• Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
• To serve, place each quesadilla or half of a quesadilla on an individual plate. Top with avocado slices. Serve at once, passing around salsa to top individual portions.
• Menu Suggestions:
• See the suggestions under Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146). They all work just as well with this quesadilla recipe.
• nutrition information
• (per each whole quesadilla)
• Calories: 394
• Total fat: 13g
• Protein: 13g
• Carbohydrates: 58g
• Fiber: 11g
• Sodium: 735mg

CHEESY QUESADILLAS WITH AVOCADO

Steps:

• Sprinkle each of 4 tortillas with 1/4 cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.
• Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.
• If you've got a salsa fan like we do in Jack, you can offer a little mild salsa for dipping.

GRILLED AVOCADO QUESADILLAS

Steps:

• Peel and pit avocado.
• Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
• Spread over half of each tortilla.
• Fold uncovered half over filling and gently press the edges together.
• In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
• Flip over and cook until filling is heated through.
• Can be prepared up to 4 hours ahead of time, covered, and refrigerated.