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Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these dairy-free, fully loaded avocado quesadillas are sure to be a hit!
One time, years and years ago, when cheese was a big part of my life, I got into an argument with a friend who tried to order quesadillas at a restaurant…without the cheese. Everybody knows that cheese is essential to a quesadilla right? I thought I knew everything back then.
It took a food blog for me to realize that no, cheese is not, in fact, essential to a delicious quesadilla. Today, I’m sharing what might be my all-time favorite quesadilla recipe, stuffed with warm seasoned veggies and creamy Avocados From Mexico. Avocados From Mexico make an awesome quesadilla filling in lieu of cheese.
In fact, you probably see a trend with avocados being my favorite stand-in for all kinds of things I avoid these days. Panini sandwich filling, smoothie base, (other) smoothie base crema topping, salad dressing, slaw dressing…you get the picture. To say there’s a lot you can do with avocados is an understatement. Head on over and join the Vida Aguacate Club for some delicious inspiration on how to use Avocados From Mexico. You’ll get lots of ideas. The only thing that surprises me about avocados at this point is that it took me this long to stuff them into a quesadilla.
Avocados From Mexico is also holding a giveaway for a chance to win a $125 gift card or a selfie stick. Enter below!
This particular dish is something like a hybrid of fajitas and quesadillas. The veggies are seasoned up and pan seared, so you get that savory flavor and tender-crisp fajita texture, but once you sink your teeth into the grilled up tortilla, you’ll find that these are unmistakably quesadillas, thanks to the rich and creamy consistency of the avocados.
Avocados are always in season, but I came up with these quesadillas with summer in mind. They’re perfect food for grabbing and snacking on, so they’re great for entertaining. You can even prep everything in advance up to the step of stuffing your quesadillas, and then throw a few on the stove at a time, so you’ve got a nice crispy stack at all times. You could even, I’m sure, throw them on the grill. I didn’t grill mine, but I’m hoping somebody will, and if you do, let me know how delicious it was. I’ll be jealous!
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