A delightful twist on classic quesadillas, featuring creamy avocado, sweet corn, and melted cheese.
Prepare the avocado by peeling, pitting, and mashing it in a mixing bowl.
Use a fork to mash the avocado to your desired consistency—smooth or chunky.
Dice the tomatoes and add them to the bowl with the mashed avocado.
Remove the seeds from the tomatoes for a less watery filling.
Add the corn kernels, chopped green onions, salt, pepper, and coriander to the bowl. Mix everything together.
Taste the mixture and adjust the seasoning as needed.
Spread the filling evenly over one half of each tortilla. Sprinkle shredded cheddar cheese on top of the filling.
Don't overfill the tortillas to prevent the filling from spilling out.
Fold the tortillas in half, pressing gently to seal the edges.
Pressing the edges helps keep the filling inside while cooking.
Heat a non-stick skillet over medium heat. Cook each quesadilla for about 2 minutes on one side until golden brown.
Cook in batches if your skillet doesn't fit all the quesadillas at once.
Flip the quesadillas and cook for another 2 minutes until the cheese is melted and the tortilla is crispy.
Press gently with the spatula to ensure even cooking.
Cut the quesadillas into wedges and serve warm.
Serve with your favorite dips like salsa or sour cream for added flavor.
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