Quesadillas With Guacamole Recipes

CHORIZO AND SHRIMP QUESADILLAS WITH SMOKY GUACAMOLE

Steps:

• Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
• Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
• Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

BACON-GUACAMOLE QUESADILLAS

Steps:

• In medium bowl, roughly mash avocado with fork. Add remaining guacamole ingredients and mix together; set aside.
• In 8-inch skillet, cook bacon over medium heat until crisp; drain on paper towels.
• Place 4 tortillas on work surface. Divide guacamole evenly among the 4 tortillas, spreading to within 1/2 inch of edges. Divide bacon evenly among the 4 tortillas. Divide cheese among the 4 tortillas. Top each with another tortilla.
• In 10-inch skillet, heat 1 teaspoon of the oil over medium heat. Carefully transfer 1 of the quesadillas to skillet. Cook until browned, then turn over to brown second side.
• Repeat with remaining quesadillas, adding more oil to skillet as needed.
• Cut each quesadilla into wedges before serving.

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

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.

QUESADILLAS WITH GUACAMOLE

Steps:

• Heat the oil in a large pan, preferably non-stick; add the ground mince/mince beef and stir over a high heat, breaking it up as it cooks to ensure that it doesn't stay in large lumps; cook for about 5 minutes or until the beef has browned.
• Add the taco seasoning and the water; bring to the boil; reduce the heat to low and simmer, uncovered, for about 5 minutes or until the sauce has thickened; stir in the corn and the green onions.
• Guacomole: Meanwhile, cut the avocado in half lengthways; remove the seed and scoop the flesh into a bowl; add the lemon juice and mash the avocado roughly with a fork; cut the tomato in half and squeeze gently to remove the seeds; chop the tomato, then add it to the avocado mixture; season to taste with salt.
• Place half the tortillas on a chopping board; spread the beef mixture evenly over the tortillas; sprinkle with cheese; top with remaining tortillas; using a pastry brush, brush the top of the tortillas with the extra oil (or use an oil spray).
• Cook the quesadillas in batches in a heated sandwich press until the cheese has melted; or, add the quesadillas to a heated non-stick pan and cook until lightly browned on both sides, turning carefully.
• Remove the quesadillas from the sandwich press or pan with a plastic spatula; place on a chopping board and cut into quarters with a sharp knife.
• To keep the quesadillas warm while cooking the remainder, place them on an oven tray and place in a 120°C/100°C fan-forced oven/250°F/1/2 gas mark.
• Serve the quesadillas with the Guacamole.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

SPRING ONION QUESADILLAS WITH GUACAMOLE SALAD

Steps:

• Boil a pan of water and add the spring onions. Cook for 2-3 mins until just tender, then drain and run under very cold water. Set aside on some kitchen paper. Toast the pumpkin seeds for 1-2 mins in a hot, dry pan until slightly golden. Tip into a bowl and leave to cool.
• Heat a griddle pan on a high heat. Drizzle the spring onions with 1 tsp olive oil and season. Griddle for 2 mins each side until lightly charred. Lay out a tortilla and place the spring onions across, top to tail. Scatter over the jalapeños and the cheese. Top with the other tortilla and press together. Cook in the griddle pan for 1-2 mins each side, turning carefully, until the cheese has melted and the tortilla is crisp.
• Meanwhile, whizz together the remaining oil, the avocado, lime juice, coriander and 1 tbsp water. Season the dressing before tossing with the cucumber and lettuce. Sprinkle with pumpkin seeds and the remaining coriander leaves. Cut the quesadilla in quarters and serve with the salad.

CHORIZO QUESADILLAS WITH GUACAMOLE

Steps:

• Brush 2 tortillas with 1 Tbsp. dressing. Top tortillas, dressing sides down, with cheese, chorizo and chiles. Top with remaining tortillas; brush with remaining dressing.
• Cook 1 quesadilla in nonstick skillet on medium heat 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadilla.
• Cut quesadillas into wedges. Serve with guacamole.

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.