AVOCADO QUESADILLAS
Make and share this Avocado Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 31m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 794.9, Fat 51.1, SaturatedFat 21.6, Cholesterol 82, Sodium 978.8, Carbohydrate 58.7, Fiber 11, Sugar 7.2, Protein 29.2
AVOCADO QUESADILLAS
Categories Cheese Dairy Fruit Herb Tomato Appetizer Broil Quick & Easy Avocado Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 Servings
Number Of Ingredients 11
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.
HUMMUS-AVOCADO QUESADILLAS
These quesadillas came about largely because of school lunch. I wanted my daughter to be able to take something to school that would be filling, packed with protein, keep its texture and taste just as good at room temperature as it did hot. The nutty hummus plays perfectly with the creamy avocado and stretchy cheese. Feel free to add in tomatoes and onions, throw in some extra smoked paprika or serve with a side of salsa. These are a great canvas to tailor to your own taste!
Provided by Aliya LeeKong
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
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.
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AVOCADO BLACK BEAN QUESADILLAS | GIMME DELICIOUS
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5/5 (32)Estimated Reading Time 5 minsServings 4Total Time 20 mins
- In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
- Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
- In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
- Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
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- Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste.
- Place tortillas on the grill and grill for about 45-60 seconds or until the tortilla starts to get golden-brown grill stripes. Flip the tortillas and cover with cheese; grill until cheese is melted and tortilla is crisp and slightly browned on the bottom.
- Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #appetizers #main-dish #eggs-dairy #mexican #cheese
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