Quesadillas Dipped in Avocado Salsa Verde
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2
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Calories
576 kcal
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Course
Main Course
Quesadillas Dipped in Avocado Salsa Verde
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Here's another comfort meal I make on rushed weeknights: Quesadillas Dipped in Avocado Salsa Verde. Yum!
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Ingredients
For the Avocado Salsa Verde:
- 4-5 tomatillos
- 1/2 small onion
- 1 garlic clove
- 10-12 sprigs cilantro
- 1 jalapeno (or serrano)
- 1 avocado
- Salt to taste (optional)
For the quesadillas (flexible, feel free to get creative):
- 1 chicken breast
- refried beans
- cheese (I used Jack)
- pickled jalapenos
- 2 flour tortillas (burrito sized)
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Instructions
- Start by de-husking the tomatillos and giving them a good rinse. I usually cut out the stems as well. Roast the tomatillos in the oven (400F) for 20 minutes or so. Note: there's leeway on the roasting method, feel free to pan roast the tomatillos or use the broiler. Other ways to roast tomatillos.
- Once the tomatillos are roasted, add them to a blender or food processor along with: 1/2 small onion, 1 peeled garlic clove, 10-12 sprigs cilantro, 1 jalapeno or serrano. Combine well. Feel free to start with just 1/2 of the jalapeno for a milder batch (or less). To increase heat, simply add additional slivers until it tastes right to you. Once you're happy with the heat, add the flesh of a single avocado and combine well. Transfer Avocado Salsa Verde to a dipping bowl.
- There's leeway on the quesadillas so feel free to use what you have available. For this batch I cooked up a chicken breast. To do that, combine 1/4 teaspoon salt, freshly cracked black pepper, chile powder, Mexican oregano, olive oil, and the chopped chicken pieces in a mixing bowl. Saute a few tablespoons of chopped onion in a glug of oil over medium heat, then add the seasoned chicken pieces and cook both sides until the chicken is fully cooked through.
- Prepare the rest of your quesadilla fixings. For this batch that meant chopping up some Jack cheese, about 1/2 cup worth. I also used these refried beans and these Pickled Jalapenos.
- To build the quesadillas, I usually start by warming up a tortilla in a dry skillet over medium heat. Then I add ingredients to only half of the tortilla so I can fold it onto itself. Each tortilla got a thin layer of refried beans, plenty of cheese, the cooked chicken pieces, and a few Pickled Jalapenos. Cook both sides of the quesadillas in a dry skillet over medium heat until light brown spots are forming. You are welcome to cook them in a smidge of fat, but I cooked this batch dry.
- Serve your warm, crispy quesadillas immediately next to a bowl of the cool, creamy Avocado Salsa Verde. Enjoy!!
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
38g
(13%)
Protein
39g
(78%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
101mg
(34%)
Sodium
896mg
(37%)
Potassium
1263mg
(36%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
1342IU
(27%)
Vitamin C
33mg
(37%)
Calcium
302mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 38g | 13% |
| Protein | 39g | 78% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 101mg | 34% |
| Sodium | 896mg | 37% |
| Potassium | 1263mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 33mg | 37% |
| Calcium | 302mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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