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    Home » Most Recent

    Quesadillas Dipped in Avocado Salsa Verde

    July 14, 2023 By Patrick Leave a Comment

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    Here's another comfort meal I make on rushed weeknights:  Quesadillas Dipped in Avocado Salsa Verde.

    I used chicken for this batch, but it doesn't matter too much what you put inside the quesadillas so feel free to change 'em up!

    That bowl of green goodness is the key though so no skipping that!  Dipping a crispy quesadilla in freshly made Avocado Salsa Verde is one of the easiest ways to make some quick comfort food 🙂 

     

    How To Make Quesadillas Dipped in Avocado Salsa Verde

    The ultra-satisfying Avocado Salsa Verde uses tomatillos as the starting point.   More info on tomatillos if you're new to them.

    You'll need 4-5 tomatillos for this recipe.  

    Five tomatillos, rinsed, for the Avocado Salsa Verde

    Start by de-husking the tomatillos and giving them a good rinse.  I usually de-stem them as well. 

    You'll definitely want to roast your tomatillos first -- this will sweeten them up and lower their tartness.

    I default to using the oven (400F) for 20 minutes or so, but you could also pan roast them or use the broiler.  Other ways to roast tomatillos. 

    Tomatillos after roasting for 20 minutes

    Once the tomatillos are roasted, add them to a blender or food processor along with:

    1/2 small onion
    1 garlic clove
    1 jalapeno or serrano (or less for milder version)
    10-12 sprigs cilantro 

    Adding all the avocado salsa verde ingredients to a blender

    I usually combine this first and then take a taste for heat level. 

    Keep in mind that you can always make a  milder batch by starting with just 1/2 or 1/4 of the jalapeno (or serrano).  To increase the heat simply add more slivers, combine, and taste test again.   I used a whole serrano for this batch and it had some zip!

    Then we'll add the flesh of a single avocado:

    Adding the flesh of a single avocado to the blended tomatillos

    Combine well. 

    You're left with a bowl of creamy green goodness that is the official starting point for this meal 🙂

    Bowl full of Avocado Salsa Verde

    Once you've got that bowl of yowsa in place then everything else is just a bonus.  I like dipping quesadillas in it because the warm crisp of the tortilla is the perfect dance partner, but it will work equally well on tacos, tostadas, burritos, etc. 

    For this batch I quickly cooked up some chicken:

    Cooking chicken for the quesadillas

    That's a single chicken breast coated with:

    chile powder
    Mexican oregano
    salt
    pepper

    And then the chicken pieces are cooked off with some chopped onion.  It's a quick, easy way to make some all-purpose chicken. 

    Once the chicken was cooked it was time to build the quesadillas!  Each flour tortilla was loaded with:

    these refried beans
    cheese
    the cooked chicken pieces
    these Pickled Jalapenos

    Loading up the quesadilla with beans, cheese, chicken, and pickled jalapenos

    But again, feel free to get creative with your quesadillas as there is tons of leeway here.   I've made vegetarian combos in the past and they can be equally satisfying, like these:

    beans, rice, cheese
    Pico de Gallo and cheese
    Pickled Jalapenos and cheese

    You'll probably notice that cheese is used in all of those combos 🙂

    I like adding ingredients to only half of the tortilla, then folding it over.  I find it's easiest to cook quesadillas this way, but you are welcome to load up the entire tortilla and then plop another one on top. 

    You can either cook the quesadilla in a dry skillet or in a smidge of fat.  I go back and forth between these options as both are equally good.   This batch was crisped up in a dry skillet over medium heat. 

    Serving up the chicken quesadilla next to a bowl full of avocado salsa verde

    Try to chow down immediately after crisping up the quesadilla!

    It's a real treat when you get a warm, crispy bite loaded with the cool Avocado Salsa Verde. 

    Dipping the quesadilla in the avocado salsa verde

    I hope this post inspires you to dip some quesadillas in Avocado Salsa Verde!  The Avocado Salsa Verde has a knack for making any quesadilla taste like a masterpiece 🙂

    It's a simple, delicious meal and a great curveball for the weeknight meal routine.   

    Enjoy!!

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    Dipping the quesadilla in the avocado salsa verde

    Quesadillas Dipped in Avocado Salsa Verde

    Here's another comfort meal I make on rushed weeknights:  Quesadillas Dipped in Avocado Salsa Verde. Yum!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 2
    Calories: 576kcal
    Author: Mexican Please

    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)

    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!!
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Want more tomatillo recipes?  Here are 18 Recipes You Can Make Using Tomatillos.

    It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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