Grilled California Avocado Quesadilla

Grilled California Avocado Quesadilla Recipe from Mexico

Region / culture: Mexico | Preparation time: 1-2 hours | Cooking time: 10-15 minutes | Servings: 3-4

Introduction

Grilled California Avocado Quesadilla is a delicious and flavorful dish that combines the creamy texture of avocados with the smoky flavor of grilled poblano chiles and melted cheese. This recipe is perfect for a quick and easy meal that is sure to impress your family and friends.

History

The Grilled California Avocado Quesadilla is a modern twist on the traditional quesadilla, which is a popular Mexican dish made with tortillas and cheese. The addition of grilled avocados and poblano chiles adds a unique and delicious flavor to this classic dish.

Ingredients

3 (12) genuine california avocados, halved
Fresh lime or lemon juice (as needed)
olive oil (as needed)
salt (as needed)
1.5 oz (43 g) (1.5 cup) finely shredded manchego cheese
1 oz (28 g) (1 cup) grated panela cheese
0.5 oz (14 g) (0.5 cup) finely shredded cotija cheese
Freshly ground black pepper (as needed)
3 (12) poblano chiles, roasted, peeled, cut into thin strips
3 (12) Homemade or homemade-style flour tortillas
unsalted butter (as needed)
salsa fresca (as needed)

How to prepare

Cut each avocado half into 5 or 6 slices, approximately 0.38 inches thick, an hour or two before serving.
Brush each slice on both sides with juice and oil.
Lightly sprinkle with salt.
Grill the slices, turning once, until lightly browned with grill marks.
Thoroughly mix the cheeses.

Per order

Lay 1 tortilla on a work surface.
Place 0.25 cup of cheese on half of the tortilla.
Evenly distribute about 8 poblano strips on top of the cheese.
Top with 4 or 5 slices of avocado.
Drizzle with 1 tbsp of salsa (optional).
Top with 0.25 cup of the cheese mixture.
Brown the quesadilla on medium heat in hot butter on both sides.
Cover the pan for a minute or so to finish melting the cheese.
Cut the quesadilla into 4 pieces.
Serve with 0.25 cup of salsa on the side.

Variations

Add grilled chicken or shrimp for a protein boost.
Substitute different types of cheese for a unique flavor profile.
Add sliced tomatoes or onions for extra freshness.

Cooking Tips & Tricks

Make sure to brush the avocado slices with lemon juice and oil before grilling to prevent them from sticking to the grill.

- Use a combination of different cheeses for a more complex and flavorful quesadilla.

- Be sure to cook the quesadilla on medium heat to ensure that the cheese melts evenly and the tortilla gets crispy.

Serving Suggestions

Serve the Grilled California Avocado Quesadilla with a side of salsa fresca and a green salad for a complete and balanced meal.

Cooking Techniques

Grilling the avocados and poblano chiles adds a smoky flavor to the dish, while browning the quesadilla in butter gives it a crispy texture.

Ingredient Substitutions

Use any type of cheese that melts well, such as cheddar or Monterey Jack.

- Substitute bell peppers for poblano chiles if desired.

Make Ahead Tips

You can prepare the avocado slices and cheese mixture ahead of time and assemble the quesadillas just before serving.

Presentation Ideas

Arrange the quesadilla slices on a platter and garnish with fresh cilantro or sliced jalapenos for a colorful and appetizing presentation.

Pairing Recommendations

Serve the Grilled California Avocado Quesadilla with a cold beer or a refreshing margarita for a perfect pairing.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Grilled California Avocado Quesadilla contains approximately 350 calories.

Carbohydrates

Each serving of Grilled California Avocado Quesadilla contains approximately 25 grams of carbohydrates.

Fats

Each serving of Grilled California Avocado Quesadilla contains approximately 20 grams of fats.

Proteins

Each serving of Grilled California Avocado Quesadilla contains approximately 10 grams of proteins.

Vitamins and minerals

Avocados are a good source of vitamins C, E, K, and B-6, as well as folate and potassium. Poblano chiles are rich in vitamins A and C, as well as potassium and iron.

Alergens

This recipe contains dairy (cheese) and gluten (tortillas). It may not be suitable for individuals with dairy or gluten allergies.

Summary

Grilled California Avocado Quesadilla is a nutritious and delicious dish that is rich in healthy fats, proteins, and vitamins. It is a great option for a satisfying and flavorful meal.

Summary

Grilled California Avocado Quesadilla is a delicious and satisfying dish that is perfect for a quick and easy meal. With its creamy avocados, smoky poblano chiles, and melted cheese, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a sunny afternoon in California, and I was visiting my dear friend Maria. We had known each other since we were young girls, and she was always the one to introduce me to new and exciting recipes.

On this particular day, Maria had planned a picnic in her backyard, and she had prepared a delicious spread of food. As we sat down to eat, she brought out a plate of Grilled California Avocado Quesadillas. The aroma that wafted from the plate was enough to make my mouth water. I took a bite and was immediately transported to food heaven. The combination of creamy avocado, gooey cheese, and crispy tortilla was simply divine.

I begged Maria to share the recipe with me, and she laughed and agreed. She told me that she had learned it from her grandmother, who had passed it down through the generations. Maria explained each step of the recipe to me, from how to pick the perfect ripe avocado to the best way to grill the quesadilla to perfection.

I was thrilled to have this new recipe in my repertoire, and I couldn't wait to try it out for myself. When I returned home, I gathered all the ingredients I needed and got to work in the kitchen. As I followed Maria's instructions, I could almost hear her voice guiding me along the way.

The first step was to slice open the avocado and scoop out the flesh. I carefully diced it into small pieces and mixed it with some lime juice, salt, and pepper. This would be the delicious filling for the quesadilla.

Next, I heated a skillet on the stove and placed a tortilla in it. I sprinkled some shredded cheese on top and then spooned the avocado mixture over it. I topped it with another tortilla and let it cook until the cheese was melted and the tortilla was golden brown.

As I flipped the quesadilla onto a plate, I couldn't help but marvel at how beautiful it looked. The avocado had turned a lovely shade of green, and the cheese was oozing out from the sides. I took a bite and closed my eyes in bliss.

From that day on, Grilled California Avocado Quesadillas became a staple in my kitchen. I would make them for family and friends, and they would always be a hit. People would ask me for the recipe, and I would proudly tell them about my dear friend Maria and how she had shared it with me.

Over the years, I have made some tweaks to the recipe, adding different spices and toppings to make it my own. But the basic foundation remains the same, thanks to Maria and her grandmother. I am forever grateful for their generosity in passing down this delicious recipe to me.

Now, whenever I make Grilled California Avocado Quesadillas, I am reminded of that sunny afternoon in Maria's backyard and the joy of discovering a new recipe. Food has a way of bringing people together and creating lasting memories, and this dish will always hold a special place in my heart.