Avocado Quesadillas Recipe

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Avocado Quesadillas Recipe
Avocado Quesadillas Recipe photo by Taste of Home
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Avocado Quesadillas Recipe

Read Reviews
5 3 3
Publisher Photo
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tablespoon canola oil
  • 16 corn tortillas (6 inches)
  • 2 cups shredded Mexican cheese blend
  • 1 cup pico de gallo
  • 1 large ripe avocado, peeled and thinly sliced
  • 3 tablespoons minced fresh cilantro
  • Additional pico de gallo

Directions

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. Yield: 4 servings (2 quesadillas each).
Originally published as Avocado Quesadillas in Taste of Home April/May 2015, p24

Nutritional Facts

2 quesadillas (calculated without additional pico de gallo): 611 calories, 37g fat (15g saturated fat), 50mg cholesterol, 455mg sodium, 54g carbohydrate (2g sugars, 12g fiber), 20g protein.

  • 1 tablespoon canola oil
  • 16 corn tortillas (6 inches)
  • 2 cups shredded Mexican cheese blend
  • 1 cup pico de gallo
  • 1 large ripe avocado, peeled and thinly sliced
  • 3 tablespoons minced fresh cilantro
  • Additional pico de gallo
  1. Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten.
  2. 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.
  3. Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo. Yield: 4 servings (2 quesadillas each).
Originally published as Avocado Quesadillas in Taste of Home April/May 2015, p24

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Reviews forAvocado Quesadillas

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MY REVIEW
Angel182009 User ID: 6228642 226228
Reviewed May. 12, 2015

"This recipe was really delicious and my whole entire family enjoyed it! I changed it a little bit by using guacamole instead of avocado. I did this because it was faster prep time and I can get dinner on the table faster."

MY REVIEW
toolbarsco User ID: 6725667 225007
Reviewed Apr. 18, 2015 Edited Apr. 20, 2015

"This recipe is quick and easy to prepare. The quesadillas taste delicious. Even the carnivores in the family didn't seem to notice the lack of meat! This recipe is a keeper and will be filed under "quick & easy" and subtitled "yummy.""

MY REVIEW
[email protected] User ID: 77962 223920
Reviewed Mar. 31, 2015

"The avocado is not overly noticeable, which is a benefit for non-avocado-lovers, but it adds a nice creaminess. I added a sprinkle of ground beef crumbles (cooked!) in each one. I would make it again."

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