Creamy guacamole and melty cheese are the perfect filling for these crispy quesadillas! They’re easy to make with just a handful of ingredients, but have a ton of flavor!

Save This Recipe Form

Want to save this recipe?

Share your email below & we'll send it to you! Plus, you'll get new recipes from us every week!

These vegetarian guacamole quesadillas might be my new favorite 15 minute dinner! They’re so easy to make and Alex and I love the flavor. There’s something about the crispy tortilla, the melty cheese, and the creamy avocado that creates an unbeatable combination. I’ve been using high-fiber tortillas to add a little extra protein and fiber — and they’re so tasty! You could also add black beans or chopped spinach if you want to add even more fiber. Feel free to get creative with this recipe!

Guacamole Quesadilla

Ingredients & Substitutions

  • Avocado– Ripe avocados are essential in this recipe. If you can’t get your hands on avocados, try one of my other quesadilla recipes!
  • Red onion– Adds a sharp, slightly sweet flavor that balances the overall flavor of the guacamole. If red onion is too strong, you can substitute it with chopped green onions or shallots for a milder taste.
  • Jalapeño– This provides a spicy kick to the guacamole. For less heat, remove the seeds and membranes, or use diced green bell peppers as a mild alternative.
  • Lime juice– Lime juice not only enhances flavor with its tangy zest but also helps in preserving the bright green color of the guacamole by slowing down oxidation. Lemon juice can be used as a substitute if lime is not available.
  • Monterey Jack cheese– This cheese melts really well, providing a gooey texture and mild flavor that doesn’t overpower the guacamole. If Monterey Jack is unavailable, try using mozzarella or white cheddar cheese for similar results. You can also use vegan cheese if you wanted to make this recipe vegan.
  • Flour tortillas– I like the flavor and texture of flour tortillas and they crisp up really nicely. For a gluten-free option, corn tortillas can be used or whole wheat tortillas for a heartier alternative. If I want extra protein and fiber, I’ll grab these high fiber wraps from La Tortilla Factory. They’re don’t get quite as crispy as a traditional flour tortilla, but I think they have a really good flavor.
avocado

How to Choose the Best Avocados

Look for avocados that are slightly soft to the touch but not mushy. A gentle squeeze should yield a little, meaning the avocados are ripe. If the stem at the top comes off easily and reveals a green color underneath, the avocado is ready to use. I like to buy avocados that are not quite ripe, then I let them ripen in the fridge. It takes a few days but it results in perfect avocados!

How to Store Leftover Guacamole

If you end up with extra guacamole, it’s important to store it properly to keep it from browning. The best way I’ve found to do this is to transfer it into a small container, then press plastic wrap directly onto its surface and store in the fridge. This helps prevent browning.

Other Quesadilla Recipes

Looking for other tasty vegetarian quesadilla ideas? Try my vegetarian pizza quesadillas, these hearty mushroom quesadillas or these black bean and corn quesadillas! Be sure to pair these with my quesadilla sauce!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Guacamole Quesadilla

Guacamole Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 quesadillas 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Creamy guacamole and melty cheese are the perfect filling for these crispy quesadillas! They’re easy to make with just a handful of ingredients, but have a ton of flavor!

Ingredients

Units Scale
  • 1 large ripe avocado
  • 2 tablespoons diced red onion
  • 1 jalapeño, seeded and diced
  • Juice from one lime
  • Salt to taste
  • 4oz Monterey Jack cheese
  • 2 large flour tortillas
  • Olive oil

Instructions

  1. In a medium-sized bowl, mash the avocado and combine with the red onion, jalapeño, lime juice, and salt.
  2. In a large skillet, drizzle one teaspoon of olive oil and heat over medium heat for 30 seconds.
  3. Place a tortilla in the pan and sprinkle with a thin layer of cheese. Let the quesadilla cook for 3-4 minutes. Use a spatula to check underneath the tortilla. Once it’s golden brown, remove it from the pan and transfer it to a plate. Repeat with the remaining tortilla and cheese.
  4. Add the guacamole over half the tortilla and fold in half.
  5. Serve immediately.

Notes

Serve with pico de gallo, fresh cilantro, cilantro sauce, or quesadilla sauce.