Quesadillas with Salsa and Guacamole Recipe

Name: Quesadillas with Salsa and Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, deseeded and roughly chopped; 1 red onion, peeled and chopped; 1 green chilli, seeded and chopped; A small bunch of fresh coriander (cilantro), leaves picked; Juice of two limes; Salt and freshly ground black pepper; 3 green chillies, seeded; A large bunch of fresh coriander (cilantro), leaves picked; 3 ripe medium avocados, halved and stoned; Juice of two limes; Salt and freshly ground black pepper; 8-9 ounces Cheddar cheese, grated; 2 bunches of spring onions (scallions), sliced; 1 red pepper, sliced; A large bunch of fresh coriander, leaves picked and chopped; 2 fresh red chillies, seeded and chopped; 8 soft flour tortillas; A small container of sour cream

Servings: persons

4 plum tomatoes, deseeded and roughly chopped
1 red onion, peeled and chopped
1 green chilli, seeded and chopped
A small bunch of fresh coriander (cilantro), leaves picked
Juice of two limes
Salt and freshly ground black pepper
3 green chillies, seeded
A large bunch of fresh coriander (cilantro), leaves picked
3 ripe medium avocados, halved and stoned
Juice of two limes
Salt and freshly ground black pepper
8-9 ounces Cheddar cheese, grated
2 bunches of spring onions (scallions), sliced
1 red pepper, sliced
A large bunch of fresh coriander, leaves picked and chopped
2 fresh red chillies, seeded and chopped
8 soft flour tortillas
A small container of sour cream

1
Preheat the oven to 400F.
2
For the salsa, mix all the ingredients together in a bowl.
3
Season well, cover and chill.
4
For the guacamole, puree the chillies and coriander in a food processor.
5
Add the avocado flesh and lime juice.
6
Mix and season well.
7
For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas.
8
Top each with another tortilla and press down firmly.
9
Lay the quesadillas on baking trays, making sure not to stack them on top of or over each other.
10
Bake until golden and melted.
11
Cut into quarters.
12
Serve with the salsa, guacamole and sour cream.

1588

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 plum tomatoes, deseeded and roughly chopped, 1 red onion, peeled and chopped, 1 green chilli, seeded and chopped, A small bunch of fresh coriander (cilantro), leaves picked, and more.

Yes, Quesadillas with Salsa and Guacamole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quesadillas with Salsa and Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions