This recipe makes four delicious avocado and vegetable quesadillas. The recipe is versatile so you can swap any of the ingredients you like, such as the mushrooms for sweet red peppers or the spinach leaves for kale. It is your choice whether to use corn or flour tortillas, and some people might like to leave out the mushrooms and use extra avocado.
Cremini mushrooms are good here or you can use button or chestnut mushrooms. As for the cheese, cheddar or jack cheese are both ideal. This recipe is nice for breakfast or lunch, and serves up to four people.
Avocado is often served raw, as part of a salad, appetizer or mashed into guacamole, but this recipe shows its versatility. Avocado is just as tasty warm as cold, and it works perfectly in this south of the border inspired quesadilla recipe.
- 1 tablespoon avocado oil
- 1/2 chopped red onion
- 8 oz thinly sliced mushrooms
- 6 oz baby spinach leaves
- Juice of 1/2 lime
- 2 1/2 cups shredded cheese
- 2 thinly sliced ripe avocados
- 4 corn or flour tortillas
- Salt and black pepper, to taste
- 1/4 cup mild or spicy tomato salsa, to serve
- 1/4 cup sour cream (optional)
- Heat the Avocado oil until very hot in a skillet. If you don’t have avocado oil, use another kind with a high smoke point.
- Add the onion and a pinch of salt.
- Cook for 3 minutes, stirring often.
- Add the mushrooms and cook for another 5 minutes.
- Add half the spinach, let it wilt, and then add the rest.
- Keep cooking until all the spinach is wilted.
- Grind in some salt and black pepper and add the lime juice.
- Take the mixture off the heat.
- Divide 1 cup of the cheese between the tortillas, covering only one half.
- Divide the mushroom mixture between them.
- Top with the avocado slices, then another cup of cheese.
- Close the tortillas over the filling so you have 4 half-moon shapes.
- Next heat a large nonstick skillet over a medium heat.
- Put 2 quesadillas in there and cook for a few minutes.
- Flip them over with a spatula, sprinkling more cheese on top.
- Repeat, sprinkling the rest of the cheese on the other side.
- Keep cooking them until golden brown on both sides.
- Let the quesadillas cool for 5 minutes.
- Use a pizza cutter to cut them into wedges. If you don’t have one, use a sharp knife instead.
- Serve the avocado quesadillas with the salsa on the side. You might also like to have sour cream with them.