Cheesy Green Chile and Avocado Rice Quesadillas
These veggie quesadillas come together quickly, use simple ingredients, and are crispy outside and cheesy inside!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Key Ingredient: avocados, cheese, peppers, tortillas
Servings: 4
Calories: 846kcal
1. Preheat the broiler to high. Arrange the poblanos, serrano peppers, and garlic on a baking sheet. Broil 2 minutes, until charring. Flip and broil 2-4 more minutes, until the peppers are charred. Watch the garlic closely.2. To make the salsa. If desired, de-seed the serrano pepper, then slice, add to a small bowl. Finely chop or mash the garlic and add to the bowl with the peppers. Add the cilantro, green onion, 2 tablespoons olive oil, lime juice, and a pinch of salt. 3. Grab the poblanos, peel away any charred skin, de-seed, and thinly slice them. 4. To assemble, layer cheese, rice, avocado, and poblanos on one half of a tortilla. Drizzle over the salsa verde, then sprinkle over more cheese. Fold the tortilla over to cover everything. 5. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with cilantro, chile salsa, and a dollop of Greek yogurt.
Calories: 846kcal