Grilled California Avocado Quesadilla

Recipe Description

There are two sets of measurements in this recipes, the first for a meal, and the second (in parentheses) for an appetizer version.


  • 3 (12) genuine Hass Avocado|California avocados, halved
  • Fresh lime or lemon juice (as needed)
  • olive oil (as needed)
  • salt (as needed)
  • 1½ oz (1½ cups) Manchego cheese, shredded finely
  • 1 oz (1 cup) queso panela|panela cheese, grated
  • ½ oz (½ cup) cotija cheese, shredded finely
  • Freshly ground black pepper (as needed)
  • 3 (12) Poblano pepper|Poblano chiles, roasted, peeled, cut into thin strips
  • 3 (12) Home-made or home-made style flour tortillas
  • butter|unsalted butter (as needed)
  • Salsa fresca (as needed)


  1. An hour or two before service: Cut each avocado half into 5 or 6 slices about ? inch thick.
  2. Brush each slice on both sides with juice and oil.
  3. Lightly sprinkle with salt.
  4. Grill, turning once, until lightly browned with grill marks.
  5. Mix cheeses thoroughly.
  6. ==
  7. Lay 1 tortilla on a work surface.
  8. Put ¼ cup cheese on half the tortilla.
  9. On top of cheese evenly distribute about 8 poblano strips.
  10. Top with 4 or 5 avocado slices.
  11. Drizzle with 1 tablespoon salsa (optional).
  12. Top with ¼ cup cheese mixture.
  13. Brown quesadilla on medium heat in hot butter on both sides.
  14. Cover pan for a minute or so to finish melting cheese.
  15. Cut into 4 pieces.
  16. Serve with ¼ cup salsa on the side.
This article uses material from the "Grilled California Avocado Quesadilla" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License