California Avocado season has ended.

Grilled California Avocado Quesadilla

Total time:

20 min

Prep time:

n/a

Cook time:

20 min

Nutritional Highlights (Per serving) See Full
310 Calories
18 g Fat
4 g Fiber
680 mg Sodium
26 g Carbs
Grilled California Avocado Quesadilla

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Roasted poblanos, a rich blend of cheeses and Fresh California Avocado create unforgettable quesadillas.

Ingredients

Serves: 8

2 poblano chiles, roasted
2/3 cup manchego cheese, shredded finely
1/2 cup Panela cheese, crumbled
3 Tbsp. Cotija cheese, shredded finely or grated
As needed Freshly ground black pepper, to taste
1 ripe, Fresh California Avocado, peeled and sliced about 3/8-inch thick
1 Tbsp. fresh lime or lemon juice
1 Tbsp. olive oil
As needed Salt, to taste
4 (10-inch) flour tortillas
2 Tbsp. unsalted butter
1 cup salsa fresca

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

Instructions

  1. Peel chiles, remove stem, seed and tough membranes. Slice thinly.
  2. Mix cheeses together with black pepper and set aside.
  3. Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.
  4. Grill, turning once, until lightly browned with grill marks; reserve.
  5. Lay tortillas on a clean work surface. Divide cheese among the tortillas, placing just on one half of each tortilla.
  6. On top of cheese evenly distribute the poblano strips and grilled avocado slices.
  7. Drizzle each quesadilla with 1 Tbsp. salsa, if desired.
  8. Melt butter in a large frying pan. Brown quesadilla on both sides over medium heat.
  9. Cover pan for a minute or so to finish melting cheese.
  10. Cut each quesadilla into 4 pieces. Serve 2 pieces per serving with remaining salsa on the side.

Yield: 4 quesadillas, 1/2 quesadilla per serving.

Serving Suggestions:
Grilled California Avocado Quesadillas also make a delicious entrée. Simply increase serving size to 1 or 2 quesadillas per person.

Beverage Pairings:
Serve with fresh squeezed orange juice or a light beer.

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.

Nutrition information per serving

Calories 310
Total Fat 18 g (Sat 6 g, Trans 0 g, Poly 1 g, Mono 6 g)
Cholesterol 25 mg
Sodium 680 mg
Potassium 326 mg
Total Carbohydrates 26 g
Dietary Fiber 4 g
Total Sugar 3 g
Protein 11 g

Vitamin A 1069 IU; Vitamin C 5 mg; Calcium 123 mg; Iron 2 mg; Vitamin D 0 IU; Folate 60 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 15%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

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

Comments

(4 Ratings)