Best Easy Quesadillas With Fresh Guacamole Recipes

Cheese Quesadillas with Fresh Guacamole image

Provided by Food Network

Time 25m

Yield 4 to 8 hors d'oeuvre servings

Number Of Ingredients 6

Steps:

Lay out 2 of the flour tortillas on a flat surface. Top with the cheeses, spreading evenly over the tortillas. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Serve with the Guacamole.
1 small ripe Haas avocado
1 tablespoon minced jalapeno pepper
2 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1/2 lime, juiced
Salt
Halve the avocado and remove the pit with a sharp knife. Discard the pit. Scoop the flesh into a small bowl and mash with a fork. Stir in the remaining ingredients, season with salt to taste, and set aside.
Recipe courtesy Wolfgang Puck, adapted from Adventures in the Kitchen, (c) 1991

Easy Quesadillas with Fresh Guacamole image

Provided by Susan Feliciano @frenchtutor

Categories Chicken

Number Of Ingredients 14

QUESADILLAS
1/2 - the meat from a rotisserie chicken
1/2 teaspoon(s) garlic salt
1 or 2 large poblanos or red bell peppers, cut in strips
2 teaspoon(s) olive oil
1 cup(s) pico de gallo
3/4 cup(s) black beans (rinsed and drained) - optional
2 cup(s) shredded mexican cheese blend
4 large (10-inch) flour tortillas
GUACAMOLE
2 small ripe avocados
1/2 teaspoon(s) sea salt (or to taste)
- juice of 1/2 a lime
1/4 cup(s) prepared pico de gallo

Steps:

Chop meat from chicken in small pieces, and season with garlic salt. Place in a microwave container and heat up just before using, about 1-1/2 minutes.
In a 10-inch iron skillet, heat olive oil over medium high heat. Cut peppers into strips, and cook in the oil until they are a bit blackened, turning and stirring as necessary. Remove and drain on paper towels.
Reduce heat in skillet to medium and wipe excess oil out with a paper towel. On a prep surface, lay out one tortilla. Place 1/4 of the peppers on half the tortilla. Add 1/4 of the chicken (heat it up first), 1/4 of the pico de gallo, 1/4 of the black beans (if using), and 1/2 cup of the cheese. Fold tortilla in half. Repeat with remaining 3 tortillas.
Place folded tortilla in skillet and cook 3-4 minutes until very browned, then carefully turn over and cook the other side. The timing will depend on how hot your skillet is. You want the cheese to melt, but you don't want to burn the tortillas.
Remove tortilla to serving plate and cut into fourths. Serve with fresh Guacamole. Tip: if your tortillas are 10 inches and so is your skillet, you can actually cook two quesadillas at once in the skillet.
To make Guacamole: Peel and mash the avocados, adding salt and lime juice. Stir in 1/4 cup pico de gallo until blended.