Quesadillas with Guacamole Cheese Recipes | Jamie Oliver Recipes (2024)

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Quesadillas with guacamole

Cheesy Mexican tortillas with soured cream and avocado

  • Vegetarianv

Quesadillas with Guacamole Cheese Recipes | Jamie Oliver Recipes (2)

Cheesy Mexican tortillas with soured cream and avocado

  • Vegetarianv

“A classic cheese-filled quesadilla is a little bit naughty, but man are they nice! ”

Serves 6

Cooks In20 minutes

DifficultySuper easy

Jamie's DinnersAlfrescoMexicanOne-pan recipesStarters

Nutrition per serving
  • Calories 425 21%

  • Fat 24.9g 36%

  • Saturates 9.9g 50%

  • Sugars 3.1g 3%

  • Protein 14.6g 29%

  • Carbs 32.6g 13%

Of an adult's reference intake

recipe adapted from

Jamie's Dinners

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  • Metric
  • Germany

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  • 2-3 avocados
  • 4-5 tomatoes
  • 2 red chillies
  • 1 handful spring onions
  • 1 good handful fresh coriander
  • sea salt
  • freshly ground black pepper
  • 1 squeeze lemon or lime juice
  • 2 big handfuls grated Cheddar or Red Leicester cheese
  • spring onions
  • 2 handfuls fresh coriander
  • 1 red pepper
  • red or green chillies
  • tortillas
  • soured cream , to serve
  • beer , to serve

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's Dinners

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  1. To make the guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a couple of deseeded red chillies, and I throw all this into a food processor with a handful of peeled and chopped spring onions and a good handful of fresh coriander. Once this has been chopped up nice and fine, I add a couple more chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to give it a nice chunky texture. Transfer everything into a bowl and season carefully with sea salt, freshly ground black pepper and a good squeeze of lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit lazy but probably very realistic, you can put it into a bowl and chirp it up a bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to give it a kick.
  2. To fill the quesadillas you will need a couple of big handfuls of grated Cheddar and/or Red Leicester cheese, some finely sliced spring onions, a couple of handfuls of chopped fresh coriander, and a red pepper and some red or green chillies all deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a handful between two layers of tortilla. You can make up 4, 10 or even 20 quesadillas and keep them in the fridge until you need them if you want.
  3. Some people like to fry them in oil, but this makes them greasy and is not all that healthy. You can grill them, but I like to put them in a dry non-stick frying pan on a medium heat, so that after about a minute and a half on each side you are left with a really crispy outside and an oozy, stringy filling. Serve the quesadillas cut into quarters, with the guacamole, soured cream and a beer.
  4. PS You can also posh them up a bit using grilled chicken or seafood, leftover pork, shellfish, or a selection of grilled vegetables.

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Quesadillas with Guacamole Cheese Recipes | Jamie Oliver Recipes (2024)


What is the best melting cheese for quesadillas? ›

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

How do you make quesadillas that don't fall apart? ›

Only use about two heaping tablespoons of filling per large tortilla. Prepping your filling ahead of time is a good idea, making sure there's equal parts cheese to protein and/or vegetable. You want to use enough cheese because it will hold the whole thing together. Too little, and your filling will fall out.

Should you make quesadilla with butter or oil? ›

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

Why do my quesadillas fall apart? ›

How do you keep quesadillas from falling apart? There are three tricks to keep this from happening. First make sure that your tortillas are at room temperature, if they're too cold they are more likely to crack when folded.

What cheese do restaurants use for quesadillas? ›

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

What kind of cheese do Mexican restaurants use to melt? ›

Queso Oaxaca is probably the most popular choice of cheese for melting. It has a stringy texture, not totally unlike mozzarella, and has a similar taste and texture.

What is the hack for quesadillas? ›

Simply slice a tortilla halfway through, add different fillings to each of the four quadrants, do some folding, brown it in a pan and voilà! You have a delicious, healthy lunch ready in minutes.

How do you seal the edges of quesadillas? ›

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

How to stop quesadillas from going soggy? ›

Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.

What should I add to my quesadilla? ›

What toppings go in a quesadilla?
  1. Southwestern: Fill your quesadilla with black beans, chopped onions, peppers, tomatoes, corn, cilantro and pepper jack cheese. ...
  2. Mediterranean: Load your quesadilla up with a blend of chopped spinach, red onions, Kalamata olives, feta cheese crumbles and mozzarella cheese.

Do you flip a quesadilla? ›

Cook for 1 minute, then flip the quesadilla. Cook until cheese has melted on the inside; transfer quesadilla to a plate. Repeat with remaining ingredients. Cut the quesadillas into triangles and serve.

How to make a 2 tortilla quesadilla? ›

Heat your skillet over medium heat, pour in your oil, and add the first tortilla. Top with cheese and any other filling ingredients, making sure to evenly distribute them across the tortilla, then place the other tortilla over top. Cook until golden brown, then *carefully* flip the quesadilla and cook the other side.

Why are quesadillas unhealthy? ›

They're not the healthiest choice when you're dining out. Those globs of glorious melted cheese are full fat and the fillings may be glistening from the oil they're sautéed in. But if you make your own quesadillas, you can keep the delicious taste while you jettison most of the fat calories.

Are quesadillas better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

How to get tortillas to stick together for quesadillas? ›

How do you make quesadillas stick together? Adding cheese below and on top of the filling gives the top and bottom tortillas something to stick to as the cheese melts. Distribute some cheese over half of the tortilla.

What cheese melts smoothly? ›

If you follow the tips below, you can count on a smooth sauce when you use Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind.

Is Velveeta a good melting cheese? ›

(They went with "cheese food.") Velveeta is the ultimate high-moisture melter because whey, the liquid that separates from the curd in the cheese-making process, is actually reincorporated back into the cheese -- it's hyper-hydrated -- and emulsifiers, which act similarly to the flour in a bechamel, are already ...

What queso is best for melting? ›


It's creamy, smooth, and makes a great addition to quesadillas – it's even sometimes referred to as “queso quesadilla.” Some chefs enjoy it on pizza too because it melts so wonderfully.

Does shredded or sliced cheese melt better? ›

However, there are some disadvantages to using sliced cheese for grilled cheese. One of the biggest issues is that sliced cheese often does not melt as well as grated cheese. That means if you want a nice cheese pull from the middle of your sandwich, you might not get it.


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