Savoury Avocado Quesadillas

Recipe by
Total Time:
15.20 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy

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  • 1 cup - whole-wheat flour
  • 1 cup - all-purpose flour (this is important if you want a flaky, crispy tortilla. An all-wheat tortilla will be tasty but will be soft and not quesadilla-like)
  • 1 - ripe avocado, peeled, pit removed, then passed through a potato ricer or mashed smooth.
  • 10 - mint leaves
  • 1 - jalapeno or other fairly hot green pepper
  • water for kneading
  • salt to taste
  • 6 - medium tomatoes, perfectly ripe
  • 1 - chipotle chilli in adobo sauce, with 1 tsp - of the liquid. Chop the chilly really fine
  • 1 - small onion, minced
  • 2 tsp - sugar
  • 1 tsp - garlic powder or adobo seasoning
  • coriander for garnish
  • oil to spray
  • salt to taste

How to Make Savoury Avocado Quesadillas

  • Place the flours and salt in a bowl.
  • In a blender, process the avocado, mint and jalapeno until you have a fairly fine paste.
  • Use water if needed to keep the blender blades running.
  • Make an indent in the flour and pour in the avocado puree.
  • Knead it in with your fingers.
  • Add more water if needed to get a smooth dough.
  • Place it in an airtight box and set it aside for at least half an hour.
  • Tomato Chutney: spray a skillet with oil.
  • Add the onions and the sugar and saute until they start to soften and brown spots appear.
  • Add tomatoes and the chipotle chilly and sauce.
  • Stir well and cook over medium-high heat, stirring frequently, until the juice from the tomatoes evaporates completely.
  • Turn off the heat and add the chopped cilantro.
  • Recipe courtesy: Holy Cow Vegan