Avocado Pesto Quesadillas

The avocado pesto elevates these quesadillas to the next level, making them a delicious, quick, and easy dinner. They make for a great appetizer or lunch and can be prepared in under half an hour.

Just like that, it’s July, and it’s almost my baby’s first birthday. I’m so not ready, but I guess it has to happen sooner or later, but later would be nice 🙂 It also happens to be the first Thursday of the month, which means 30-Minute Thursday! Make sure to check out the other delicious 30-minute dinner recipes from some awesome bloggers at the bottom of the post!

We eat a lot of quesadillas in this house, but most of them are just tortillas and cheese and usually account for a second dinner 🙂 But this avocado pesto just took quesadillas to the next level.

Avocado Pesto and Tomato Quesadilla Recipe Ingredients

• Large tortillas – Gluten-free or regular. I left the serving size out for this one; make as many or as few as you like!
• Shredded cheese – I used mozzarella. Vegan shredded cheese can be substitued.
• Sliced tomatoes – These are optional, but delicious.
• Avocado Pesto – I made this with avocado, pitted and scooped out, a handful of basil leaves, chopped cashews, minced garlic, the juice from one lime, salt, and olive oil.

How To Make These Avocado Pesto Quesadillas

1. Add all the pesto ingredients to a food processor and blend until creamy.
2. Heat a large pan over medium heat and spray with cooking spray, if not non-stick.  Spread half a tortilla with 2-3 tablespoons pesto and then top with sliced tomato (optional) and a handful of shredded cheese.
3. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is browned and the cheese is melted. Repeat with each additional quesadilla.

Recipe Tips and Thoughts

• Guys, this pesto is SO good! Like, eat it out of the food processor with a spoon, good. It’s also a great way to elevate your quesadilla game during the season. And they’re so easy to make, which is a must these days.
• This recipe is vegan if using vegan cheese.
• It can be made gluten-free with corn or another gluten-free tortilla.
• You need only about 20 minutes, and you’ll have a dinner that will satisfy almost anyone.
• This is the perfect summer meal: it features basil, tomatoes, and is made in one pan, all in under 25 minutes. It’s best eaten fresh due to the presence of tomatoes and avocados.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Quesadilla Recipe Ideas?

Rice and Bean Fajita Quesadillas

BBQ Black Bean Quesadillas

Broccoli Cheddar and White Bean Quesadillas

Sun-Dried Tomato Quesadillas with White Beans and Broccoli

Pesto Quesadillas with White Beans and Tomato

Brie Cheese Quesadillas with Strawberry Salsa

Avocado Pesto Quesadillas

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• Author: She Likes Food
• Total Time: 25 minutes

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Description

You won’t be able to stop eating these delicious and seasonal quesadillas!

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Ingredients

Scale 1x2x3x

• Large tortillas, gluten free or regular
• Shredded cheese, I used mozzarella
• Sliced tomatoes, optional

Avocado Pesto:

• 1 large avocado, pitted and scooped out
• 1 handful basil leaves, about 1/2 cup
• 1/4 cup chopped cashews
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/4 teaspoon salt
• 1/4 cup + 2 tablespoons olive oil

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Instructions

1. Add all the pesto ingredients to a food processor and blend until creamy.
2. Heat a large pan over medium heat and spray with cooking spray, if not non-stick.  Spread half a tortilla with 2-3 tablespoons pesto and then top with sliced tomato (optional) and a handful of shredded cheese.
3. Cook quesadilla for 2-3 minutes on each side, until tortilla is browned and cheese is melted.  Repeat with each additional quesadilla.

 

Notes

I left the ingredient amount open because you can make as few or as many as you would like.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Dinner, Gluten Free, 30 Minutes

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