Cheesy Quesadillas With Avocado Recipes

CHEESY QUESADILLAS WITH AVOCADO FOR CINCO DE MAYO

Steps:

• Preheat the oven to 400°F.
• Line your baking pan with parchment paper.
• In a medium skillet, heat olive oil over medium high heat. Cook ground beef for 3 to 5 minutes. Make sure to break up the meat with a wooden spoon. When no longer pink, remove excess fat and add the taco seasoning and green chiles. Mix well to combine, turn off heat, and set aside.
• Assemble the tortillas by arranging it on the prepared baking sheet. Top it with refried beans, ground beef, avocado slices, and mozzarella. Place another tortilla on top.
• Cook the assembled tortillas for 8 to 10 minutes or until the cheese has melted.
• Garnish with cilantro and serve with your favorite dip.

CHEESY AVOCADO QUESADILLAS

Steps:

• Heat medium skillet over medium heat. Add beef. Brown beef, stirring frequently, until browned and no longer pink, about 10 minutes. Add chili powder, cumin, garlic, onion, salt, oregano, paprika, pepper, green chiles and tomatoes. Stir well and cook until all liquid has evaporated, stirring occasionally, about 10 more minutes. Remove from heat.
• Spread butter on one side of one tortilla. Heat another large skillet (or griddle) to high heat (about 400 degrees if using an electric griddle.) Place tortilla buttered side down on hot surface. Top with 1/4 beef mixture and 1/4 the avocado chunks, and 1/2 cup cheese. Spread butter on one side of a second tortilla, and place buttered side up on top of first tortilla. Let cook 1-2 minutes longer or until browned on the bottom. Carefully turn over and cook 2-3 minutes on second side, or until browned on the bottom. Remove from heat and set aside. Repeat with remaining tortillas and fillings.

CHEESY QUESADILLAS

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

AVOCADO QUESADILLAS

Steps:

• 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.

CHEESY QUESADILLAS WITH AVOCADO

Steps:

• Sprinkle each of 4 tortillas with 1/4 cup of the Monterey Jack cheese. Top each with the avocado, then the remaining cheese. Cover with the 4 remaining tortillas.
• Heat a skillet over medium-high heat. Add the quesadillas, 1 at a time, and cook for 2 to 3 minutes per side, or until the tortillas are golden and the cheese is melted. Serve warm.
• If you've got a salsa fan like we do in Jack, you can offer a little mild salsa for dipping.

AVOCADO QUESADILLAS

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.

AVOCADO QUESADILLAS

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.