Cooking, Dinner, Lunch, Mexican, Recipes

Quesadillas con Guacamole | Video Recipe

August 3, 2014

I’m so excited about this video which, for a change, includes two recipes. Quesadillas con Quacamole | Health Inspirations

Quesadillas con Quacamole | Health Inspirations

Quesadillas con Quacamole | Health Inspirations

To be honest, the recipes really aren’t complicated to make or in any way new {let’s be real, we’ve all made guacamole before}, but I can assure you that the combination of the quesadillas and the guacamole will be life-changing. Last year, one of my Mexican friends gave me a recipe for authentic guacamole  and I have made it at every single dinner party or get-together ever since. It’s an absolute crowd-pleaser and you will have people begging for more! Since then, I have been raving about this guacamole on several occasions, so when he offered to help me film this video, I really couldn’t say no.

The icing on the cake is the quesadillas, corn tortillas oozing with cheese and chorizo, which we served alongside the guacamole. As you’ll see in the video we also made frijoles negros, which truthfully look far from appetizing. But don’t let that stop you from picking up a can the next time you’re at the Mexican supermarket.

So without further ado, here’s the video {watch till the end for some bloopers} and find the recipe below! Enjoy!


Quesadillas con Guacamole

serves 4

For the guacamole:

  • 2-3 ripe avocados
  • 1/2 small white onion
  • a bunch of coriander / cilantro
  • 1-2 limes
  • 1-2 tomatoes
  • a pinch of salt + pepper
  • 1 small chili

Finely chop the onion and transfer to a large bowl. Slice open the avocado, take out the pit, and cube the flesh. Add to the onion. Chop the tomatoes and the chili. Finely chop the coriander. Add everything to the onion and avocado and give it a good stir. At the end, squeeze in the juice of 1 lime. Season with salt and pepper. The secret to making guacamole is to get a slightly clumpy consistency, so the more you stir, the smoother it will be. Serve with tortilla chips.

For the quesadillas:

  • 12-16 corn tortillas {3-4 per person}
  • 250g chorizo, chopped
  • 12-16 slices of cheese {e.g. gouda}
  • olive oil

Heat up a skillet to medium-high heat. Add the chopped chorizo and cook until slightly crispy. Remove from the heat and transfer onto a plate with kitchen roll, to soak up excess fat. Heat up  a drizzle of olive oil in a separate skillet. Add the tortillas. Add one slice of cheese onto each tortilla {only cover half of the tortilla}, add a bit of the chorizo. Once the tortilla has softened, fold the tortilla in half and let cook for another minute. Repeat with the rest of the tortillas.

If you are serving this with frijoles negros, simply cook 1/2 white onion until softened. Add some finely chopped chili and the can of frijoles. Continuously stir while cooking until you have a smooth consistency.

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  • Reply Gabi August 4, 2014 at 12:52 pm

    NICE!!!!! Yummy !!! Looking forward to trying it!!!!

  • Reply Christina August 4, 2014 at 8:58 pm

    Da kann ich wirklich nur sagen…me gusta mucho! Except for the chopping – there is definite room for improvement 😉

  • Reply Tash August 13, 2014 at 5:26 am

    Yummy 🙂 I loveeeee guacamole so much! I don’t make quesadillas anywhere near as much as I should. The Cotes Du Rhone in the background also caught my eye – thumbs up for the rose! 😉

  • Reply Root vegetable chips – Health Inspirations January 19, 2016 at 8:10 pm

    […] sophisticated snack than regular chips and quite frankly also more delicious. I served them with guacamole but they would be equally as good eaten […]

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