Here's another leftover-type meal that I rely on for a quick, satisfying dinner: Quick Avocado Soup with Quesadillas.
It's easy, delicious, and can be ready in 15 minute or less. Sound too good to be true?!
How To Make Quick Avocado Soup with Quesadillas
Imagine opening up the fridge and seeing these ingredients:
leftover Pico de Gallo
half jar of Pickled Jalapenos
That's a perfect start for Avocado Soup with some improvised quesadillas!
Start by heating up a glug of oil in a medium-sized saucepan or soup pot. Then add:
1/4 onion (roughly chopped)
1/2 garlic clove
sliver of jalapeno (optional)
Note that this is a smallish meal designed for just 1-2 people. If you want to make a bigger batch feel free to double or triple it.
Once the onion is starting to brown you can add that mixture to a blender or food processor along with:
2.5 cups stock
7-8 sprigs cilantro
juice of 1/2 lime
1/4 teaspoon salt
freshly cracked black pepper
Give it a whirl and combine well.
Once combined you can add the flesh of single avocado and pulse blend. I like to leave the avocado a bit chunky so I usually blend it in as a final step.
Add this mixture back to your saucepan and bring it up to temp over medium heat.
Avocado Soup is typically served lukewarm or chilled, so I usually bring it up to temp gently and serve it once it's on the verge of a simmer.
As it warms up you can take a final taste for seasoning. This batch had great flavor out of the blender but needed a bit more salt. I added another generous pinch of salt (so that is a heaping 1/2 teaspoon total for this batch) but keep in mind the exact salt level will depend on which stock you're using. I used this chicken stock.
While the soup is being warmed up you can quickly build the quesadilla.
The key to making an on-the-fly quesadilla is to use what's in the fridge! That's what makes these leftover-type meals so fast -- just use what you have available and don't worry about making it perfect.
Fold the empty side of the tortilla over the top and cook each side until light brown spots are forming on the tortilla.
Once cooked you can cut it in half and you'll have two unique quarters of quesadilla to choose from....perfect!
You can easily serve your Avocado Soup with just a squeeze of lime and it will still be delicious.
Or you can top with your choice of garnish.
For this batch I gave it a few drops of Crema, some freshly cracked black pepper, and a couple drops of hot sauce.
And it was dee-licious 🙂
It's such a quick, easy meal to make, and the fat from the avocado keeps me full!
I hope you try out this Avocado Soup with Quesadillas. It's a great recipe to add to your weeknight repertoire, and the flexibility of the quesadillas will bring you a lifetime of quick, impromptu meals.
Quick Avocado Soup with Quesadillas
- 1 avocado
- 2.5 cups stock
- 1/4 onion
- sliver of jalapeno (optional)
- 1/2 garlic clove
- 7-8 sprigs cilantro
- juice of 1/2 lime
- 1/4 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- Crema or heavy cream
- squeeze of lime
- freshly cracked black pepper
- hot sauce
- freshly chopped cilantro
For the quesadillas (optional):
- 1 burrito-sized flour tortilla
- cheese (I used Jack)
- Pico de Gallo
- pickled jalapenos
- Start by heating up a glug of oil in a saucepan or soup pot over medium heat. Add 1/4 onion, 1/2 peeled garlic clove, and a sliver of jalapeno (optional). When the onion is starting to brown you can add this mixture to a blender or food processor along with 2.5 cups of stock, 7-8 sprigs of cilantro, the juice of 1/2 lime, 1/4 teaspoon salt, and some freshly cracked black pepper. Combine well.
- Add the flesh of a single avocado and pulse blend. I like to leave the avocado a bit chunky so I add it in as a final step and just give it a rough blend.
- Add the blender mixture back to the saucepan and warm it up over medium heat. Avocado Soup is typically served chilled or lukewarm, so I just warm it up gently and serve it right before it reaches a simmer.
- Take a final taste for seasoning. I added another generous pinch of salt to this batch (so that is a heaping 1/2 teaspoon total), but keep in mind that the exact salt level will depend on which stock you're using. I used this homemade chicken stock that has no salt. Note: this recipe also works great with this homemade vegetable stock.
- As the soup warms you can build the quesadilla. The quickest way is to add a burrito-sized flour tortilla to a skillet over medium heat and add fixings to only half of the tortilla. I added cheese, leftover Pico de Gallo, and Pickled Jalapenos. Fold in half and then cook each side until light brown spots are forming on the underside of the tortilla, usually about 2-3 minutes per side depending on the heat of the stove.
- Once the quesadilla is cooked you can cut it in half and serve immediately with the warmed up Avocado Soup.
- Garnishes for the Avocado Soup are optional so feel free to get creative. For this batch I topped with Crema, freshly cracked black pepper, a few drops of hot sauce (Valentina), and a final squeeze of lime. Yum!!
Want to see the latest post? It's these 11 recipes you can make with Pico de Gallo: