Avocado quesadillas with grape tomatoes and basil chiffonade

October 15, 2013

Avocado quesadillas with grape tomatoes and basil chiffonade

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!

Avocados

Avocado Quesadillas with Grape Tomatoes and Basil Chiffonade

serves 4
active time: 30 min

For the tomatoes

  1. 1 1/2 cups grape tomatoes – halved
  2. 2 teaspoons white balsamic vinegar
  3. 2 teaspoons extra virgin olive oil
  4. 1/2 teaspoon Tabasco Original Red Sauce
  5. 1/8 teaspoon sea salt

For the quesadillas

  1. 8 — 8″ flour or whole-wheat tortillas
  2. 10 oz (285 g) Fontina, muenster or Monterey Jack cheese – coarsely grated
  3. 1/2 cup finely chopped red onions
  4. 2 jalapeño peppers – seeded and cut in 1/8” cubes
  5. 2 medium ripe avocados – cut in half, pitted, skinned and cut in 1/8” slices
  6. sea salt to taste
  1. 12 large basil leaves – cut en chiffonade
  2. 2 large jelly roll pans or baking sheets

  1. Preheat oven to 450°F (230°C).
  2. Step 1: Place the cherry tomatoes in a medium bowl. Add the vinegar, oil, Tabasco, and salt. Stir well and set aside.
  3. 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.
  4. Cook’s note: The quesadillas can be assembled up to 4 hours ahead, covered with plastic wrap and refrigerated until ready to bake.

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Avocado quesadillas with grape tomatoes and basil chiffonade

Here’s another scrumptious weekday meal: Soft tacos with red pepper, sweet corn and roasted salsa verde

quesadillas, avocados, fontina
© 2013 Viviane Bauquet Farre Food & Style NY LLC

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.

{ 8 comments… read them below or add one }

Angie@Angie's Recipes October 15, 2013 at 12:07 pm

An excellent meal, Viviane. Beautiful avocado click.

Reply

Viviane October 16, 2013 at 9:49 pm

Angie… thank you, my dear!

Reply

mjskit October 15, 2013 at 9:59 pm

What a fabulous combination of flavors! I would never have thought to combine basil with avocado. Bet these quesadillas are delicious!

Reply

Viviane October 16, 2013 at 9:44 pm

Thank you, Mj!

Reply

Kiran @ KiranTarun.com October 15, 2013 at 11:30 pm

Divine! Love avocados and the combo with basil & tomatoes :)

Reply

Jenn and Seth October 16, 2013 at 7:31 pm

your quesadillas look utterly delicious Viviane! Such a great idea to bake them!

Reply

Viviane October 16, 2013 at 9:41 pm

Thank you so much, Jenn and Seth!

Reply

Liz October 25, 2013 at 2:41 pm

So many of my favorite ingredients! How could it be anything less than spectacular????

Reply

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