Grilled California Avocado Quesadilla

1 Star2 Stars3 Stars4 Stars5 Stars (4)Loading... Read Comments


Serves: 12
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
cup  Panela cheese, grated
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

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.

Mary Sue Milliken

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

Read All Posts


Other categories