Avocado quesadillas with grape tomatoes and basil chiffonade

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!

Food & wine pairing: Sonoma, Sauvignon Blanc with avocado quesadillas

White wine iconA California Sauvignon Blanc from Sonoma or Napa Valley is perfect with these quesadillas. These wines are richer and fuller-bodied than their French or New Zealand counterparts, with a soft mouth-feel and tropical notes that pair wonderfully with the creamy avocado. They also boast a juicy acidity that’s right at home with the zingy cherry tomatoes.

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:camera icon 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.

Avocado quesadillas with grape tomatoes and basil chiffonade

quesadillas, avocados, fontina

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8 Comments

  • Reply Liz October 25, 2013 at 2:41 pm

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

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

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

  • 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 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!

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