These quesadillas make a healthy and delicious meal for a quick weeknight dinner. The avocados are paired with deliciously nutty Fontina, which adds to their creaminess, and finely cubed red onions and jalapeños for a bit of contrast and spunk. The cherry tomatoes and basil that adorn the quesadillas bring a lovely acidity and freshness to the dish.
Here’s to a simple yet delectable dinner that’ll surely please the whole family!
Avocado Quesadillas with Grape Tomatoes and Basil Chiffonade
active time: 30 min
For the tomatoes
- 1 1/2 cups grape tomatoes – halved
- 2 teaspoons white balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon Tabasco Original Red Sauce
- 1/8 teaspoon sea salt
For the quesadillas
- 8 — 8″ flour or whole-wheat tortillas
- 10 oz (285 g) Fontina, muenster or Monterey Jack cheese – coarsely grated
- 1/2 cup finely chopped red onions
- 2 jalapeño peppers – seeded and cut in 1/8” cubes
- 2 medium ripe avocados – cut in half, pitted, skinned and cut in 1/8” slices
- sea salt to taste
- 12 large basil leaves – cut en chiffonade
- 2 large jelly roll pans or baking sheets
- Preheat oven to 450°F (230°C).
- Step 1: Place the cherry tomatoes in a medium bowl. Add the vinegar, oil, Tabasco, and salt. Stir well and set aside.
- Step 2: Lay 4 tortillas on the ungreased pans. Spread with half the cheese, the onions, jalapeños, avocado and salt. Sprinkle with the balance of the cheese. Top with the remaining tortillas and firmly press with your hand. Bake until the edges are golden-brown and crisp, about 8 to 10 minutes. Cut the quesadillas in quarters and top with the grape tomato mixture and basil chiffonade. Serve immediately.
- Cook’s note: The quesadillas can be assembled up to 4 hours ahead, covered with plastic wrap and refrigerated until ready to bake.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.