Chipotle Quesadilla with Avocado
Avocado makes this chipotle quesadilla recipe creamy without overloading on the cheese, and the chipotle tahini sauce sends it over the top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 recipe Spicy Chipotle Sauce
- 15-ounce can black beans
- 1/4 teaspoon cumin
- 1/2 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 2 avocados
- 1 1/2 cups shredded Mexican blend cheese
- 1 cup corn kernels, frozen or fresh
- 8 whole wheat tortillas (or gluten-free tortillas)
- Cilantro, for a garnish
Instructions
- Make the Spicy Chipotle Sauce.
- Drain and rinse the black beans. In a small bowl, stir them together with the cumin, olive oil, and kosher salt.
- Thinly slice the avocados (see the video instructions).
- For each quesadilla, place a tortilla on a plate and evenly spread with cheese, black beans, corn, avocado slices, chipotle sauce, then additional cheese.
- Heat a large non-stick skillet* over medium heat for a few minutes. Place the loaded tortilla on the griddle and add another tortilla on top. Cook until browned, then flip and cook until browned on the other side, a few minutes per side.
- Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, keep them warm in a 300°F oven until ready to serve. Serve garnished with chopped cilantro and additional chipotle sauce.
Notes
*Alternative method: If you’ve cooking for a crowd, you can bake quesadillas in the oven.