Avocado with Toasted Tortillas

Average: 0 (0 votes)
(0 votes)
Avocado with Toasted Tortillas
share Share
bookmark_border Copy URL
30 min.
ready in 40 min.
Ready in


For the guacamole
2 Avocados (halved and pitted, flesh removed)
1 Lime (juiced)
4 Tbsps Crème fraiche
1 small, green chili pepper (diced)
½ handful cilantro (finely chopped)
For the quesadillas
2 tsps Pine nuts
2 Tbsps olive oil
2 cups Chicken breasts (cut into strips)
1 Red onion (diced)
1 clove garlic cloves (diced)
1 pepper (diced)
2 cups Mushrooms (sliced)
¼ cup black Bean paste
cayenne pepper
Cumin powder
4 Tortillas
1 ⅛ cups grated Cheese
Product recommendation
You can also top the tortillas in the pan. Place a lid on the pan to allow the cheese to melt and thus combine well with the other ingredients.

Preparation steps

To make the guacamole, purée the avocado flesh with the lime juice and crème fraîche. Stir in the chilli and the chopped coriander and season with salt and ground black pepper. Transfer to small bowls, cover with cling film and chill in the fridge until ready to serve.
Dry roast the pine nuts in a pan until golden brown, then remove and leave to cool.
Season the meat with salt and ground black pepper and fry in 1 tbsp oil for around 4-5 minutes. Set aside and heat another tbsp oil in the pan. Fry the onion, garlic and pepper. Stir in the mushrooms and fry for around 2 minutes.
Return the chicken to the pan along with the bean paste and the pine nuts and season with salt, cayenne pepper and a pinch of cumin.
Heat the tortillas in a pan for around 30 seconds on each side. Spread a quarter of the filling on one side, sprinkle with cheese and fold over the tortilla. Arrange on plates and serve with the guacamole.