Grilled Avocado & Corn Quesadillas
These Grilled Avocado & Corn Quesadillas are a delightful and nutritious light meal perfect for lunch or as a snack. Combining the creamy texture of avocado with the sweetness of corn and the freshness of diced tomatoes, these quesadillas are packed with flavor. They cook quickly on a grill or stovetop and are remarkably versatile; you can prepare them in advance and pop them on the grill when it's time to eat. Serve with a simple tossed salad for a complete meal. This recipe is a fantastic crowd-pleaser, ideal for a family gathering or a casual get-together with friends at the cottage.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
avocado
1 (peeled and pitted)
tomato
1 (diced)
corn kernels
1/2 cup (fresh or canned, drained)
green onion
1/4 cup (chopped)
salt
1/4 teaspoon
pepper
to taste
dried coriander
1/2 teaspoon
mozzarella cheese
1 cup (shredded)
flour tortillas
8 (small)
Instructions
1
Begin by peeling and pitting the avocado. Cut it into chunks, then mash it lightly to retain some texture.
2
In a mixing bowl, combine the mashed avocado with diced tomatoes, corn kernels, chopped green onions, salt, pepper to taste, and dried coriander. Gently fold in the shredded mozzarella cheese until well incorporated.
3
Lay out the flour tortillas on a clean surface. Spread a generous portion of the filling over one half of each tortilla, making sure not to overload it.
4
Carefully fold the uncovered half of each tortilla over the filling and gently press the edges together to seal.
5
Preheat a non-stick frying pan on medium-low heat or grill to medium temperature. Cook the quesadillas in batches for about 1.5 minutes on one side or until the bottom is a lovely golden brown.
6
Flip the quesadillas and cook for another 1-2 minutes until the other side is browned and the filling is heated through and gooey. Adjust the cooking time as needed depending on your heat source.
7
For meal prep, these quesadillas can be made up to 4 hours in advance. Just cover and refrigerate until ready to cook.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in Grilled Avocado & Corn Quesadillas?
The main ingredients include avocado, tomato, corn kernels, green onions, mozzarella cheese, and small flour tortillas.
How many tortillas does this recipe require?
This recipe requires 8 small flour tortillas.
What type of cheese is best for these quesadillas?
The recipe calls for 1 cup of shredded mozzarella cheese for its gooey texture when melted.
Can I use canned corn for the filling?
Yes, you can use 1/2 cup of fresh or canned corn kernels, provided they are drained.
How should I prepare the avocado?
The avocado should be peeled, pitted, cut into chunks, and then mashed lightly to retain some texture.
How long do I cook each side of the quesadilla?
Cook for about 1.5 minutes on the first side and another 1-2 minutes on the second side.
What spices are used in the filling?
The filling is seasoned with salt, pepper, and 1/2 teaspoon of dried coriander.
Can I prepare these quesadillas in advance?
Yes, you can assemble them up to 4 hours in advance. Keep them covered and refrigerated until you are ready to cook.
What is the recommended heat setting for a frying pan?
If using a non-stick frying pan, preheat it to medium-low heat.
What is the recommended heat setting for a grill?
The grill should be preheated to a medium temperature.
Is this recipe vegetarian?
Yes, this is a vegetarian recipe featuring vegetables, avocado, and cheese.
How do I know when the quesadillas are finished cooking?
They are done when both sides are golden brown and the filling is heated through and gooey.
What can I serve with these quesadillas?
They are best served with a simple tossed salad for a complete and nutritious meal.
How much green onion is needed?
The recipe specifies 1/4 cup of chopped green onions.
Should the avocado be completely smooth?
No, it is recommended to mash it lightly so that some texture remains.
How do I prevent the filling from falling out while cooking?
Spread the filling over only one half of the tortilla and gently press the edges together after folding.
Is it better to cook them in batches?
Yes, cooking in batches ensures that each quesadilla has enough room to brown evenly.
Can I use fresh tomatoes?
Yes, the recipe calls for one diced tomato to be mixed into the filling.
How much mozzarella cheese should I use?
Use 1 cup of shredded mozzarella cheese for the entire batch.
What kind of tortillas should I buy?
The recipe specifically calls for small flour tortillas.
What amount of salt is used?
The recipe uses 1/4 teaspoon of salt.
Are these quesadillas suitable for lunch?
Yes, they are described as a perfect nutritious light meal for lunch or as a snack.
Can I take these to a social gathering?
Yes, they are a fantastic crowd-pleaser and ideal for family gatherings or casual get-togethers.
Does the corn need to be cooked before adding it to the mixture?
No, you can use fresh or canned corn; it will heat through while the quesadilla grills.
How much coriander should I add?
Add 1/2 teaspoon of dried coriander to the filling.
What provides the creaminess in the recipe?
The combination of the mashed avocado and the melted mozzarella cheese creates a creamy texture.
Should I grease the pan before cooking?
The recipe suggests using a non-stick frying pan, so extra grease may not be necessary depending on your pan.
Is the filling folded in or mixed all at once?
You first combine the vegetables and spices, then gently fold in the shredded mozzarella cheese.
How should I store leftover uncooked filling?
While the recipe suggests assembling quesadillas 4 hours early, any leftover filling should be kept refrigerated in an airtight container.
Can I use black pepper?
Yes, the recipe specifies adding pepper to taste.