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Grilled California Avocado Quesadilla


12 DFS Avocados
Fresh lime or lemon juice, as needed
Arneo olive oil, as needed
DFS Salt, as needed
6 oz. manchego cheese, shredded finely
4 oz. panela cheese, grated
2 oz. cotija cheese, shredded finely
DFS ground black pepper, as needed
2 lb. 4 oz. DFS poblano chiles, roasted, peeled, cut into thin strips
12- 10″ tortillas
DFS unsalted butter, as needed
Salsa fresca, as needed


An hour or two before service: Cut each avocado half into 5 or 6 slices about 3/8 inch thick. Brush each slice on both sides with juice and oil; lightly sprinkle with salt.  Grill, turning once, until lightly browned with grill marks; reserve.  Thoroughly mix  cheeses; reserve.

Serving Suggestion: Lay 1 tortilla on a work surface.  Put 1/4 cup cheese mixture on half the tortilla.   On top of cheese evenly distribute 1/2 ounce poblano strips (about 8).  Top with 4 or 5 grilled avocado slices.  Drizzle with 1 Tablespoon salsa; top with 1/4 cup cheese mixture.  Brown quesadilla on medium heat in hot butter on both sides.  Cover pan for a minute or so to finish melting cheese.  Cut into 4 pieces.  Serve with 1/4 cup salsa on side.

Yield: 12 Servings