Save It A crispy, golden quesadilla filled with creamy avocado, melted sharp cheddar, and a hint of spice—a satisfying snack or quick meal.
I first made these avocado cheddar quesadillas when searching for a speedy comfort food after a long day. They became a favorite for their creamy texture and satisfying flavor.
Ingredients
- Avocado: 1 ripe avocado, peeled, pitted, and sliced
- Green onions: 2 green onions, thinly sliced
- Jalapeño: 1 small jalapeño, seeded and finely chopped (optional)
- Sharp cheddar cheese: 1 cup (100 g) sharp cheddar cheese, grated
- Sour cream: 2 tablespoons sour cream (for serving, optional)
- Flour tortillas: 2 large flour tortillas (8-inch/20 cm)
- Unsalted butter or olive oil: 1 tablespoon unsalted butter or olive oil
- Salt and freshly ground black pepper: to taste
- Fresh cilantro leaves: chopped (optional)
- Salsa or pico de gallo: for serving (optional)
Instructions
- Prepare tortillas:
- Lay out the tortillas on a clean surface.
- Add cheese and filling:
- Evenly distribute the grated cheddar cheese over one half of each tortilla. Arrange avocado slices over the cheese, then top with green onions and jalapeño (if using). Season lightly with salt and pepper.
- Fold and cook:
- Fold each tortilla in half to cover the filling. Heat butter or olive oil in a large nonstick skillet over medium heat.
- Grill quesadillas:
- Place the folded tortillas in the skillet. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
- Slice and serve:
- Remove from the pan, let cool slightly, then cut each quesadilla into wedges. Serve immediately, garnished with cilantro and accompanied by sour cream and salsa if desired.
Save It Making this quesadilla together is a favorite quick lunch in our house, especially when we need something satisfying everyone enjoys.
Required Tools
Large skillet or griddle, spatula, knife, cutting board, and a grater are all you need to make these quesadillas.
Allergen Information
This recipe includes milk (cheese, sour cream) and wheat (flour tortillas): check for possible cross-contamination on labels if required.
Nutritional Information
Per serving: Calories: 370, Total Fat: 25 g, Carbohydrates: 28 g, Protein: 12 g
Save It Serve these avocado cheddar quesadillas hot and fresh—each bite brings a gooey, crispy treat with a punch of flavor.
Common Questions About Recipes
- → What’s the best way to keep quesadillas crispy?
Use a hot nonstick skillet and avoid overcrowding. Cook until golden on each side and serve immediately for best texture.
- → Can I make this dish vegan?
Swap cheddar for a plant-based cheese alternative and exclude sour cream, or use non-dairy versions for a vegan-friendly option.
- → Are there ingredient variations?
Try adding black beans, cooked chicken, Monterey Jack cheese, or red bell peppers for additional flavor and nutrition.
- → What’s a good salsa to serve?
Fresh pico de gallo or roasted tomato salsa pairs beautifully, adding zesty brightness to each bite.
- → Do these quesadillas reheat well?
For best results, reheat in a dry skillet over medium heat to restore crispness. Avoid microwaving to prevent sogginess.
- → How do I adjust the spice level?
Use more or less jalapeño, or substitute with milder peppers to tailor the dish’s heat to your preference.