Grilled Avocado Quesadillas Recipes

CHEESY QUESADILLAS WITH AVOCADO

Cheesy Quesadillas with Avocado image

Brooke is a huge Mexican food fan. In fact, when Jack was one week old, Brooke had such a mean craving that we took him out to a Mexican spot near us. So it's no surprise that Jack has become a big fan, too. And since quesadillas are pretty much Mexican grilled cheese, we make them just to give him a little variety, and use them as an opportunity to get a little avocado (which is chock-full of vitamins and has more potassium than a banana) into his diet.

Yield serves 4 kids or 2 adults

Number Of Ingredients 3

Ingredients

Eight 6-inch flour tortillas
2 cups grated Monterey Jack cheese (8 ounces)
1 avocado, halved, peeled, pitted, and finely diced

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.

GRILLED AVOCADO QUESADILLAS

Grilled Avocado Quesadillas image

I have been making this recipe at the cottage for numerous years now. (I was given it by a "summer neighbour"). It makes a nice light meal with a tossed salad and I love that it can be made up to four hours ahead of time and there is no fussing with people having to tailor their own.

Provided by mbarski

Categories Lunch/Snacks

Time 20m

Yield 8 quesadillas, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 avocado
1 tomatoes, diced
1/2 cup corn kernel
1/4 cup green onion, chopped
1/4 teaspoon salt
pepper
1/2 teaspoon dried coriander
1 cup shredded mozzarella cheese
8 small flour tortillas

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.

Nutrition Facts : Calories 395.6, Fat 18.7, SaturatedFat 5.9, Cholesterol 22.1, Sodium 710, Carbohydrate 46, Fiber 6.8, Sugar 2.7, Protein 13.8

AVOCADO QUESADILLAS

Avocado Quesadillas image

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings (2 quesadillas each).

Number Of Ingredients 7

Ingredients

1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo

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.

Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.

AVOCADO QUESADILLAS

Avocado Quesadillas image

Make and share this Avocado Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 31m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
salt and pepper
1/4 cup sour cream
3 tablespoons chopped fresh coriander
24 inches flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups shredded monterey jack cheese

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.

Nutrition Facts : Calories 794.9, Fat 51.1, SaturatedFat 21.6, Cholesterol 82, Sodium 978.8, Carbohydrate 58.7, Fiber 11, Sugar 7.2, Protein 29.2

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