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
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Yield
- 4
Ingredients 10
- 1 recipe Spicy Chipotle Sauce
- 15 -ounce can black beans
- ¼ teaspoon cumin
- ½ tablespoon olive oil
- ¼ teaspoon kosher salt
- 2 avocados
- 1 ½ cups shredded Mexican blend cheese
- 1 cup corn kernels, frozen or fresh
- 8 whole wheat tortillas (or gluten-free tortillas)
- Cilantro, for a garnish
Method 6
- 01
Make the Spicy Chipotle Sauce .
- 02
Drain and rinse the black beans. In a small bowl, stir them together with the cumin, olive oil, and kosher salt .
- 03
Thinly slice the avocados (see the video instructions).
- 04
For each quesadilla, place a tortilla on a plate and evenly spread with cheese, black beans, corn, avocado slices, chipotle sauce, then additional cheese.
- 05
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.
- 06
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.
Provenance
- recipe-clones/acouplecooks-data
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