Grilled California Avocado Quesadilla

HomeRecipesMeals & DishesAppetizersGrilled California Avocado Quesadilla

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Serves: 12

Ingredients
Instructions

12 California Avocados, halved As needed Fresh lime or lemon juice As needed Olive oil As needed Salt 1 1/2 cups manchego cheese, shredded finely 1 cup Panela cheese, grated 3 Tbsp. Cotija cheese, shredded finely As needed Freshly ground black pepper 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 Salsa fresca

Method:
An hour or two before service: 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; reserve.
Thoroughly mix cheeses; reserve.
Per Order:
Lay 1 tortilla on a work surface.
Put 1/4 cup cheese mixture on half the tortilla.
On top of cheese evenly distribute 1/2 ounce poblano strips (about 8).
Top with 4 or 5 grilled 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. Serve with 1/4 cup salsa on the side.

*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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.