Quesadillas are a mom’s best week night friend: they take no time to prepare, can be gluten free, vegan or vegetarian, are really versatile and the kids ADORE them. To add a bit of extra goodness, I top them with homemade condiments. Here I use an avocado-feta cream (which by the way is just an amazing spread on anything really) and a spicy papaya salsa made with heavenly fresh fruit I got from my Fruitful Day box this week. The combination is really delicious, they look amazing and only take 15 minutes to make.
Note: If you are vegan, replace the cheese by cashew cheese and omit turn the feta cream sauce into a regular guacamole.
Ingredients
Quesadillas
- 8 corn tortillas (you can use wheat tortillas if you don’t want gluten free)
- 8 slices of good quality cheese that melts easily (your choice: cheddar, Monterrey Jack, etc)
- Optional: shredded organic chicken or grass fed beef
- Smoked paprika
- Olive oil
Avocado feta cream
- 1 avocado
- 1/3 – 1/2 cup of feta
- Juice of 1/2 lemon
Papaya salsa
- 3 tbsp cilantro, minced
- 1/4 papaya, diced small
- 5 cherry tomatoes, diced small
- 1 tbsp jalapeno, chopped
- Juice of 1 lime
- A pinch of salt
Instructions
- Blend avocado, feta and lemon
- Set aside in a bowl, covered in the fridge
- Mix the papaya salsa ingredients gently in a bowl and set aside covered in fridge
- Preheat oven to 150 F
- To prepare quesadillas, oil a pan and put on medium heat.
- Place one tortilla, 2 sliced of cheese, the chicken/meat, sprinkle with smoked paprika and place another tortilla on top
- When the bottom tortilla starts getting golden – 1 or 2 minutes depending on the heat – press down the quesadilla with a spatula so that the melted cheese sticks both tortillas together and then carefully flip it. Let the other side turn golden, put on a plate and cut into quarters. Reserve on a cookie sheet and keep warm in the oven
- Repeat with other 6 tortillas.
- Serve immediately with avocado feta cream and papaya salsa on the side