Rajas and Smashed Avocado Quesadillas


  • 3 Avocados from Mexico, smashed
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 lb poblano peppers, stemmed, seeded and sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups shredded Monterey Jack cheese
  • 6 large flour tortillas


  • -Heat vegetable oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5-6 minutes. Add garlic and cook for another 2 minutes.
  • -Add the poblano pepper strips, salt and black pepper, and cook, stirring occasionally, for another 5 minutes.
  • -Scatter ½ cup Monterey Jack cheese over 1 tortilla and spread 1/3 of the rajas over the cheese.
  • -Cover the rajas with 1 smashed avocado and top with a second tortilla.
  • -Heat a large skillet over medium-high heat. When hot, add 1 quesadilla and cook until the cheese is melted and the tortilla starts to brown in spots on each side, about 4-5 minutes.
  • -Remove and let rest for 5 minutes before slicing.
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