Avocado and Onion Cheesy Quesadillas
Avocado and Onion Cheesy Quesadillas
Ingredients
For the Avocado Filling
- 2 avocados, ripe, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1 1/2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 8 flour tortillas, 8-inch
- 2 tablespoons butter, melted, or olive oil
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a medium bowl, gently combine the diced avocados, finely diced red onion, fresh lime juice, salt, and black pepper. Mix just enough to combine without mashing the avocado too much. Set aside.
⏱️ 5 min
- 2
Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with melted butter or olive oil.
⏱️ 2 min
- 3
Place the buttered tortilla, butter-side down, into the hot skillet. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla. Spoon about 1/4 cup of the avocado mixture over the cheese. Top the avocado mixture with another 1/4 cup of shredded cheese.
⏱️ 2 min
- 4
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3 to 4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula to ensure even cooking.
⏱️ 8 min
- 5
Remove the cooked quesadilla from the skillet and transfer it to a cutting board. Repeat the process with the remaining tortillas, cheese, and avocado filling, adding more butter to the skillet as needed for each quesadilla.
⏱️ 15 min
- 6
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional sour cream, salsa, and fresh cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Onion Cheesy Quesadillas
Ingredients
For the Avocado Filling
- 2 avocados, ripe, pitted, peeled, and diced
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1 1/2 cups Monterey Jack cheese, shredded, or a Mexican blend
- 8 flour tortillas, 8-inch
- 2 tablespoons butter, melted, or olive oil
For Serving (Optional)
- 1/2 cup sour cream
- 1/2 cup salsa
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a medium bowl, gently combine the diced avocados, finely diced red onion, fresh lime juice, salt, and black pepper. Mix just enough to combine without mashing the avocado too much. Set aside.
⏱️ 5 min - 2
Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with melted butter or olive oil.
⏱️ 2 min - 3
Place the buttered tortilla, butter-side down, into the hot skillet. Sprinkle about 1/4 cup of shredded cheese evenly over half of the tortilla. Spoon about 1/4 cup of the avocado mixture over the cheese. Top the avocado mixture with another 1/4 cup of shredded cheese.
⏱️ 2 min - 4
Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 3 to 4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Press down gently with a spatula to ensure even cooking.
⏱️ 8 min - 5
Remove the cooked quesadilla from the skillet and transfer it to a cutting board. Repeat the process with the remaining tortillas, cheese, and avocado filling, adding more butter to the skillet as needed for each quesadilla.
⏱️ 15 min - 6
Cut each quesadilla into 2 or 3 wedges. Serve immediately with optional sour cream, salsa, and fresh cilantro.
⏱️ 3 min