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 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.

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!