California Avocado season has ended.

Grilled California Avocado Quesadilla

Total time:


Prep time:


Cook time:


Grilled California Avocado Quesadilla



Serves: 12

12 California Avocados, halved
As needed Fresh lime or lemon juice (as needed)
As needed Olive oil (as needed)
As needed Salt (as needed)
1 1/2 cups manchego cheese, shredded finely
1 cup panela cheese, grated
1/2 cup cotija cheese, shredded finely
As needed Freshly ground black pepper (as needed)
12 poblano chiles, roasted, peeled, cut into thin strips
12 Home-made flour tortillas, about 10 inches in diameter
As needed Unsalted butter (as needed)
As needed Salsa fresca (as needed)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Method:
  2. An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8-inch thick.
  3. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.
  4. Grill, turning once, until lightly browned with grill marks; reserve.
  5. Thoroughly mix cheeses; reserve.
  6. Per Order:
  7. Lay 1 tortilla on a work surface.
  8. Put 1/4 cup cheese mixture on half the tortilla.
  9. On top of cheese evenly distribute 1/2 ounce poblano strips (about 8).
  10. Top with 4 or 5 grilled avocado slices.
  11. Drizzle with 1 tablespoon salsa (optional); top with 1/4 cup cheese mixture.
  12. Brown quesadilla on medium heat in hot butter on both sides.
  13. Cover pan for a minute or so to finish melting cheese.
  14. Cut into 4 pieces. Serve with 1/4 cup salsa on the side.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(4 Ratings)