Cheesy Guacamole Quesadillas Recipes

EASY CHEESY VEGETARIAN QUESADILLAS RECIPE

Steps:

• Heat 1 tablespoon of oil in a large frying pan over a medium heat.
• Add one tortilla and sprinkle it with half the cheese, half the tomatoes and half the chilies. Add salt and pepper to taste.
• Place another tortilla on top and press it down gently to seal the tortillas together. Cook the tortilla sandwich for about five minutes, turning once half way through the cooking time.
• Check that the cheese has melted and transfer the quesadilla to a cutting board.
• Repeat the process with the next tortilla.
• Cut the quesadillas into wedges and serve immediately with chunky salsa, sour cream and guacamole.
• Serves 4 as a main course or 8 to 10 as an appetizer.

CHEESY GUACAMOLE QUESADILLAS

Steps:

• Pit avocado and mash in a small mixing bowl with the lime juice. Add garlic, green onion, tomato, yellow onion, bell pepper, salt and chili powder. Mix thoroughly. Cover and refrigerate for 30 minutes.
• Heat oil over medium heat in a medium skillet. Place tortilla in skillet and top with 1/3 cup cheese. When cheese has melted and tortilla is slightly browned, spoon on some guacamole and top with another tortilla. Flip, and allow the second tortilla to brown.
• Remove from heat and cut into wedges. Repeat with remaining ingredients.

CHEESE QUESADILLAS WITH FRESH GUACAMOLE

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