Quick, Crispy Quesadilla With Guacamole
Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century. I make mine with fresh-made flour tortillas, Monterey jack cheese, and pickled jalapeños. Light and delicious quick and simple – quesadilla with guacamole. Perfect for a healthy lunch or easy snack. Pairs great with an ice-cold Coca-Cola or a frosty beer.
Quick, Crispy Quesadilla With Guacamole
Light and delicious quick and simple – quesadilla with guacamole. Perfect for a healthy lunch or easy snack. Pairs great with an ice-cold Coca-Cola or a frosty beer.Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century. I make mine with fresh-made flour tortillas, Monterey jack cheese, and pickled jalapeños.
Equipment
- 1 Non-stick Pan
- 1 Spatula
- 1 Cheese Knife
Ingredients
- 2 tsp Butter
- 4 oz Monterey Jack cheese
- 2 Flour tortillas
If Desired
- 1 tsp Hot sauce
- 1 oz Organic pickled jalapeños I like Rio Luna brand
- 4 oz Cooked chicken breast pieces
Instructions
- Slice cheese in 1/4" slices – enough to cover 1/2 of each tortilla.
- Heat a pan to medium heat on stove
- Butter one side of each tortilla, and place butter side down on pan
- Cover 1/2 of the tortilla with cheese (and pickled jalapeños or a drizzle of hot sauce if desired) and fold the side with no cheese over on top into a half-circle to cook
- In a minute or so it should be golden brown – flip the tortilla and brown the other side until the cheese is completely melted
- Remove from heat, rest briefly on a cutting board and cut each tortilla into four triangular slices
- Serve immediately with guacamole, sour cream and extra hot sauce!
Notes
Meat or chicken can be added to the quesadilla recipe, but it is no longer vegetarian.
SOME OF MY FAVORITE THINGS:
Nutrition
Calories: 490kcal
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Best Authentic Guacamole Recipe
This recipe is a spicy guacamole. Several ingredients may be omitted or exchanged to your taste.
Equipment
- bowl
- avacado slicer/scooper (or spoon)
- Fork
- knife
Ingredients
- 2 avocados firm, but not hard
- 1 tomato
- 1/2 lime
- 1 slice red onion chopped fine
- 1 jalapeno Pepper or Ghost pepper, if you're brave!
- cilantro a few leaves to taste
- 1 clove garlic chopped very fine
- salt & pepper to taste
- 1 bag organic tortilla chips blue are healthiest
Instructions
- Slice the avocados and scoop the meat into a medium size bowl.
- Squeeze 1/2 a lime onto the avocado.
- Cut into pieces: scallion or red onion, garlic, tomato (take out the seeds).
- Dice the jalapeño very fine (taking out the seeds will make it milder).
- Add salt and pepper to taste.
- Chop the cilantro fine.
- Smash the avocado with a fork and gently fold in the other ingredients. I like my guacamole chunky.
- The key is to taste along the way.
- Taste after adding 1/2 the jalapeño, salt and 1/2 a lime. Add more of each to taste.
- Fold in a bit of cilantro and taste.
- When you're happy with the flavors, transfer to a serving bowl.
Notes
NOTE* Place an avocado pit on top of the guacamole to slow any discoloration. Cover and chill in the refrigerator for 10 – 20 minutes – serve with chips.
If your taste buds or dietary requirements dictate, you can replace or delete ingredients and it will still be delicious.
-Scallions or red onion
-Lime or lemon
-Cilantro can be omitted
-Jalapeño can be omitted or exchanged for a hotter or milder pepper
You can also make several different dishes with this recipe. Put this guacamole on toast or quesadilla, in a warm pita pocket with slices of cheddar cheese, on homemade nachos, or a juicy burger, and many more.
Enjoy!
PURCHASE NOTE:
This is my “can’t live without” avocado tool used for cutting, pitting and scooping.
Nutrition
Calories: 300kcal
Tried this recipe?Let us know how it was!
