Grilled California Avocado Quesadilla Recipes

GRILLED AVOCADO QUESADILLAS

Steps:

• Peel and pit avocado.
• Chop and stir with tomato, corn, green onions, salt, pepper, coriander, and mozzarella.
• Spread over half of each tortilla.
• Fold uncovered half over filling and gently press the edges together.
• In a non-stick frypan, or on a grill heated to medium, cook quesadillas for 1 1/2 minutes or until bottom is lightly browned.
• Flip over and cook until filling is heated through.
• Can be prepared up to 4 hours ahead of time, covered, and refrigerated.

GRILLED CALIFORNIA AVOCADO QUESADILLA

Steps:

• Cut each avocado half into 5 or 6 slices about 3/8 inch thick.
• Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks.
• Mix cheeses thoroughly. Put 1/4 cup cheese on half the tortilla. On top of cheese evenly distribute about 8 poblano strips.
• Top with 4 or 5 avocado slices. Drizzle with 1 tablespoon salsa (optional). Top with 1/4 cup cheese mixture. Brown quesadilla on medium heat in hot butter on both sides. Cover pan for a minute or so to finish melting cheese.
• Cut into 4 pieces.

GRILLED CALIFORNIA QUESADILLA

Steps:

• Pit avocado and scoop it out. Put in a food processor or mix by hand with the hot sauce and cream cheese. Beat until smooth and add the cilantro.
• Spoon mixture onto a tortilla, sprinkle some cheese and green onion and add the chicken if using. Top with another tortilla.
• Place tortillas on grill over medium coals for 5 mins or until cheese is melted. Serve with sour cream!

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.

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.

GRILLED QUESADILLAS W/ AVOCADO

Steps:

• Peel chiles, remove stem, seed and tough membranes. Slice thinly.
• Mix cheeses together with black pepper and set aside.
• Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
• Grill, turning once, until lightly browned with grill marks; reserve.
• Lay tortillas on a clean work surface. Divide cheese among the tortillas, placing just on one half of each tortilla.
• On top of cheese evenly distribute the poblano strips and grilled avocado slices.
• Drizzle each quesadilla with 1 tablespoons salsa, if desired.
• Melt butter in a large frying pan. Brown quesadilla on both sides over medium heat.
• Cover pan for a minute or so to finish melting cheese.
• Cut each quesadilla into 4 pieces. Serve 2 pieces per serving with remaining salsa on the side.
• --------------------------.
• To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides. Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes. Then, when cool enough to handle, peel off the outer skin.
• *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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.