When it comes to a fast meal, quesadillas really can’t be beat. This simple avocado quesadilla recipe will get you started, but don’t hesitate to expand on the ingredients!
If you love the flavor and spice of Mexican food, be sure to check on this collection of recipes inspired by Mexico.
Delicious Avocado Quesadillas
If you love avocado and you love easy, you can hardly go wrong with these quesadillas. You’ll have lunch or dinner ready to eat in about 20 minutes with this 5-ingredient recipe.
Really, there couldn’t be a simpler meal. Keeping the ingredients for a variety of quesadillas on hand can cut down your dependence on fast food stops, too.
For larger groups, consider putting together a self-serve quesadilla bar with a variety of fillings to choose from.
Flour tortillas: If you’re like me, you likely have a package of flour tortillas in the freezer. You can use any size tortilla, though this recipe utilizes the 12″ rounds.
Cheese: Monterey Jack cheese is a good choice, as is cheddar cheese. You can also pick up a pre-shredded cheese blend.
Avocado: A good, flavorful avocado will make a delicious avocado quesadilla. This recipe calls for simply mashing an avo. If you’d like, you can make up a batch of this guacamole and use that instead.
Corn: Adding some cooked corn gives a little bit of texture to these quesadillas. No corn on hand? You can feel free to substitute black beans.
Jalapeno pepper: For a little spice, thinly slice a jalapeno pepper and scatter it across the quesadilla.
Making the Quesadillas
This recipe makes a single quesadilla. To make more, simply repeat the process.
Start by mashing the avocado and slicing the jalapeño peppers.
Set a tortilla on a cutting board or flat surface and spread the mashed avocado on it. Sprinkle with cheese, corn, and sliced jalapeños.
Set the second tortilla over the first and transfer to a pan. Heat until the bottom tortilla is browned and lightly crispy; flip and repeat on the second side.
Transfer cooked avocado cheese quesadilla to a cutting board and cut into wedges for serving.
Serve with cilantro lime crema.
Leftovers can be stored in an airtight container in the fridge for 1-2 days. The avocado may become discolored, though, so best to split it with a friend (or halve the recipe) if you can’t finish a full order.
Be sure to try these tender shredded beef quesadillas, too!
There are a couple tips for getting a good flip! First, don’t be tempted to overfill the quesadilla. Too much filling means you’ll lose some when you go to turn it. Secondly, work quickly. Slide a sturdy spatula under the quesadilla and flip fast.
Be sure the bottom is nicely browned before you attempt to flip it. This will provide a little sturdiness to the tortilla, making it easier to flip.
For a full quesadilla, you’d use two. If you prefer a lighter meal, you can use a single tortilla and place the fillings on one half. Fold the tortilla over and proceed as directed in the recipe.
- 1 avocado
- 2 flour tortilla wraps, large
- ¼ cup any cheese of your choice, grated
- 1 jalapeno sliced
- ¼ cup corn
- In a small bowl, mash the avocado and spread it on a tortilla wrap in an even layer all the way out to the edges.
- Sprinkle some cheese, corn, sliced jalapeno and season with salt and pepper.
- Top with a second tortilla.
- Heat a frying pan (no oil) on medium heat and transfer quesadilla to pan.
- Cook over medium heat until golden, carefully flip using a spatula and cook for a further 2-3 minutes.
- Cut quesadilla into 8 equal triangles and serve.
Serve with sour cream for dipping.