Guacamole Quesadilla Recipe

Prepare pan and cheese

Heat a 10- or 12-inch nonstick or cast-iron skillet over medium-low to medium heat. Grate or shred the cheeses and have the tortilla ready at room temperature so it lies flat.

Assemble quesadilla

Spread the shredded Monterey Jack (and optional queso blanco) in an even layer over half of the tortilla, leaving a 1/2-inch border. Season the cheese lightly with 1/8 tsp black pepper and a light sprinkle (about 1/8–1/4 tsp) of kosher salt.

Cook quesadilla

Add the tablespoon of butter or oil to the heated skillet and swirl to coat. When the butter is melted and foaming (or the oil shimmers), fold the tortilla over the cheese (making a half-moon) and transfer to the skillet seam-side down. Cook 2 to 3 minutes until the bottom is golden brown and the cheese begins to melt. Press gently with a spatula to ensure good contact. Flip carefully and cook another 1.5 to 2 minutes until the second side is golden and the cheese is fully melted.

Rest and slice

Transfer the cooked quesadilla to a cutting board and let rest for 1 minute (this helps the cheese set slightly). Using a sharp knife or pizza cutter, slice into 3–4 wedges. Keep warm while you finish the guacamole if needed.

Prepare avocado

Halve the avocado lengthwise, remove the pit, and scoop the flesh into a medium bowl. Immediately add 1 tablespoon fresh lime juice to prevent browning and to add brightness.

Mash and season

Using a fork or potato masher, mash the avocado to your desired texture — smooth or slightly chunky. Add the finely diced tomato, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1/2 minced jalapeño (if using), 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir gently to combine and taste; adjust salt or lime as needed.

Rest and serve

Let the guacamole sit 2–3 minutes at room temperature to let flavors meld. Spoon a generous portion alongside the sliced quesadilla. Serve immediately.