Get ready to transform your ordinary lunch into an extraordinary culinary adventure! This Veggie Avocado Quesadilla isn't just another recipe—it's a mouthwatering Mexican-inspired masterpiece that will make your taste buds dance with joy. Imagine crispy golden tortillas packed with creamy avocado, melted cheese, and perfectly caramelized vegetables, all complemented by a zesty cilantro crema that will have you craving more. Whether you're a vegetarian, a cheese lover, or simply someone who appreciates quick and delicious meals, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 flour tortillas
- 1 ripe avocado, sliced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 bell pepper, sliced
- 1 small onion, sliced
- 1 cup spinach
- 1/2 cup sour cream
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and slicing vegetables. Thinly slice bell pepper and onion into uniform strips. Slice avocado into thin pieces. Chop fresh cilantro finely.
- In a small mixing bowl, combine sour cream, half of the chopped cilantro, lime juice, salt, and pepper to create the cilantro crema. Mix well and set aside in refrigerator.
- Heat a large non-stick skillet over medium heat. Do not add oil initially.
- Sauté sliced bell peppers and onions for 3-4 minutes until they become slightly softened and develop light caramelization. Remove from pan and set aside.
- Place one flour tortilla in the same skillet. Sprinkle half of the shredded cheese evenly across the tortilla.
- Layer sautéed vegetables, fresh spinach leaves, avocado slices, and remaining cheese on one half of the tortilla.
- Fold the tortilla in half, creating a half-moon shape. Cook for 2-3 minutes on each side until golden brown and crispy.
- Remove from skillet, let cool for 1 minute, then slice into triangular wedges.
- Repeat process with remaining tortillas and ingredients.
- Serve hot, garnished with remaining fresh cilantro and accompanied by cilantro crema for dipping.
Tips
- Choose a ripe avocado that yields slightly to gentle pressure for the best flavor and creaminess.
- Use a non-stick skillet to ensure your quesadillas don't stick and achieve that perfect golden-brown crispiness.
- Don't rush the vegetable sautéing process—letting bell peppers and onions caramelize adds depth of flavor.
- Keep the heat at medium to prevent burning while ensuring thorough cooking and melting of cheese.
- Press down gently with a spatula while cooking to help the quesadilla hold its shape and crisp evenly.
- Let the quesadilla rest for a minute after cooking to help the cheese set and make cutting easier.
- Serve immediately for the best texture—quesadillas are always best when hot and crispy!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 18g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 45mg
