I’ve been hearing a lot about the go-to recipe lately. You know, that recipe you turn to when you’re short on patience? Mine was a grilled cheese (I tend to gravitate towards meatless dishes). I almost always have cheese, bread and butter in the house so it seemed natural to go the grilled cheese route.
But there’s a new go-to in town and its name is avocado quesadilla. I swear I had no idea that quesadillas were so easy or else I would have been making them a long time ago! The total time including prep and cooking was about 10 minutes.
Avocado quesadillas (based on the recipe from Big Girls Small Kitchen)
*I doubled up on almost all the ingredients because I prefer my quesadillas more stuffed.
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon butter
1 whole-wheat tortilla
1/4 – 1/2 cup grated white cheddar
Mash the avocado with the lemon juice and the salt.
Melt the butter in a small saucepan over medium heat.
Lay the tortilla down and sprinkle the cheddar across the surface.
Cook until the cheese is melted and the bottom of the tortilla is deeply golden.
Quickly spread the avocado mixture across one half of the tortilla.
Turn off the heat and fold the tortilla in half, pressing down so the melted cheese glues it together.
Cut into wedges and serve.
You will most likely have some leftover smashed avocado, in which case you can eat as is (like I did) or you can use that little bit as a substitution for mayo in sandwhiches, a spread for your breakfast toast (just add some olive oil and chili flakes) or a mini chips ‘n guac snack.