Cheesy Quesadilla with Generous Avocado Dip
Make a Flavorful Quesadilla Topped with Creamy Avocado Dip
Experience the delightful taste of a quesadilla generously topped with a fresh, creamy dip made from ripe avocados! The chewy tortilla, rich cheese, vibrant tomatoes, and crisp onions create a fantastic combination. Adding the smooth, flavorful avocado dip takes it to a whole new level of deliciousness. This recipe is designed for beginners, with detailed, step-by-step instructions to ensure a perfect result every time. Get ready to indulge in a truly satisfying meal!
Quesadilla Ingredients
- 2 Tortillas
- 200g Mozzarella cheese (plenty for a cheesy filling)
- 2 slices Colby Jack cheese (torn into pieces)
- 100g Tomato (diced small)
- 50g Red onion (finely minced)
Avocado Dip Ingredients
- 1/2 Ripe avocado
- 2 Tbsp finely minced red onion
- 2 Tbsp finely diced tomato
- 1 Serrano pepper (seeds removed, finely minced; adjust to spice preference)
- 1/4 tsp Salt
- 1/4 Lime (for juice)
- 1/2 Ripe avocado
- 2 Tbsp finely minced red onion
- 2 Tbsp finely diced tomato
- 1 Serrano pepper (seeds removed, finely minced; adjust to spice preference)
- 1/4 tsp Salt
- 1/4 Lime (for juice)
Cooking Instructions
Step 1
First, let’s prepare the components for the avocado dip. Finely dice the tomato and red onion, removing any seeds from the tomato. For the serrano pepper, remove the seeds and mince it very finely. If you enjoy a spicier kick, you can leave some of the seeds in.
Step 2
In a bowl, add the flesh of half an avocado. Use a fork to mash it until smooth and creamy. Then, add 2 tablespoons each of the finely minced red onion and diced tomato.
Step 3
To add a bright, fresh flavor, squeeze the juice from 1/4 of a lime into the bowl. If you don’t have a lime, you can substitute with lemon juice.
Step 4
Finally, add the finely minced serrano pepper and 1/4 teaspoon of salt. Stir everything together gently until well combined. Your creamy and flavorful avocado dip is ready!
Step 5
Now, let’s assemble the quesadilla. Place one tortilla in a dry, preheated skillet over medium heat. Cooking it without oil helps achieve a crispier texture.
Step 6
Generously sprinkle the 200g of mozzarella cheese evenly over the entire surface of the tortilla. The melting cheese will create a wonderful gooey texture.
Step 7
Next, evenly scatter the finely minced red onion over the cheese. The slight crunch and sweetness of the onion will complement the richness of the cheese beautifully.
Step 8
Distribute the diced tomatoes evenly over the onion layer. The fresh burst of acidity from the tomatoes adds another delightful dimension to the quesadilla.
Step 9
Tear the 2 slices of Colby Jack cheese into pieces and scatter them over the other ingredients. Finish by adding another layer of mozzarella cheese on top. Don’t be shy with the cheese – more cheese equals more deliciousness!
Step 10
Carefully place the second tortilla on top to close the quesadilla. Reduce the heat to medium-low. You can cover the pan with a lid or a piece of foil to help the cheese melt evenly. Cook for about 2 minutes, or until the cheese begins to melt.
Step 11
Once the bottom tortilla is golden brown and the cheese is nicely melted, carefully flip the quesadilla using a spatula or a plate. Cook the other side for approximately 2 minutes until it’s also golden and slightly crispy.
Step 12
Transfer the cooked quesadilla to a cutting board. Slice it into wedges, typically two or four pieces, making it easy to handle and serve, much like a pizza.
Step 13
Serve the delicious quesadilla immediately, accompanied by the homemade avocado dip in a small bowl. Dip generously into the avocado dip for an extra burst of flavor and creaminess!
