avocado pepperjack quesadillas

★★★★★ 2 Reviews
jostlori avatar
By Lori Loucas
from San Diego

We would have this as an afternoon snack when we got home from school. You can use flour tortillas, too - but we preferred the corn because it got toasty and crisp. If you don't like spicy, just use plain jack cheese.

★★★★★ 2 Reviews
serves 2
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For avocado pepperjack quesadillas

  • 4
    corn tortillas
  • 8 slice
    pepperjack cheese
  • 1
    avocado, sliced
  • salt, to taste

How To Make avocado pepperjack quesadillas

  • 1
    In a small skillet, warm up a corn tortilla. Flip once. Place two slices of pepperjack cheese on half the tortilla, then fold the other half over. Cook until cheese melts, flipping at least once. It's nice if you let the tortilla toast a little, as the crispy edges are great!
  • 2
    Remove the quesadilla to a warm plate, immediately open it and add a couple of avocado slices. Salt the avocados to taste. Fold back into place and serve immediately. Repeat with remaining tortillas.
  • 3
    You can garnish with sour cream or hot sauce. We really like Cholula Chipotle or Tapatio, but the pepperjack already gives it a good kick.

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