Cheesy Delcado Quesadillas
Created by tom walton for Delcado
Warm, crispy and packed full of flavour, these Cheesy Delcado Quesadillas are set to be a classic in the weekly rotation. Whether it’s meat-free Monday, a super easy mid-week meal, or even a delicious lunch on the weekend, they’re sure to be a crowd-pleaser.
“These cheesy Delcado quesadillas are a family favourite. They’re one of my go-to meals to get more veggies into a dish that my kids will actually eat,” says chef Tom Walton.
And when it comes to guac, you can’t go past a deliciously rich Delcado - the WA avocado that’s slow-grown for extra flavour. All you need is a squeeze of lime and some salt and pepper, then let the Delcado do the rest.
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
3-4 Delcado avocados
3 tbsp olive oil
1 small red onion, finely diced
1 small red capsicum, finely diced
1 tbsp mild taco seasoning
2 large handful baby spinach, roughly chopped
400g tinned kidney beans, drained, rinsed
1 cup good quality mild tomato salsa
1 lemon or lime
Salt and pepper, to taste
2 cups grated cheddar or a ‘Mexi’ cheese mix
6 flour tortillas
Method
Place a medium sized frying pan over a medium/high heat and add 1 tbsp of olive oil, with the diced onion and capsicum. Cook for 2-3 minutes to soften.
Add the taco seasoning, black beans, spinach, and salsa, cooking for 2-3 minutes more, to wilt the spinach and create a thick consistency. Set aside to cool.
Cut the Delcados in half and scoop the flesh out into a small bowl. Crush with a fork or potato masher.* Season to taste with salt and pepper, and a squeeze of lemon or lime.
Lay the tortillas out on a board and scatter some cheese over one half of each tortilla. Top with a couple of spoons of the bean mix, then more cheese.
Spread a thin layer of avocado over the other half of the tortilla and fold this over, gently pressing to make sure they keep together well. Brush one side of the tortillas with a little olive oil.
Working in batches place a large frying pan over a medium/high heat, add the quesadillas to the pan, oiled side down.
Brush the top side with more oil and cook them for 2 minutes each side to crispy up, caramelise and melt the cheese. Serve with extra lime and remaining avocado on the side to spoon over as you eat them
Tip
*Or for a quick and easy way to smash your Delcado, place a cake cooling rack over a bowl. Cut the Delcado in half and (keeping them in the skin) press the Delcado half cut side down through the cooling rack, and the grid pattern will instantly dice the Delcado for you. Crush further with a fork if desired.
Looking for the perfect avo? When choosing a Delcado, there’s no need to excessively thumb test your avocados. Delcados are carefully checked using x-ray-like, near infrared technology to make sure the internal quality of the fruit is perfect. If you want to check ripeness, simply cradle the Delcado in your palm and gently press the tip, right near the stem. If the flesh gives a little your Delcado is ripe and ready to eat.