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Grilled vegetable avocado quesadillas served with salsa

Grilled Vegetable Avocado Quesadillas with Chipotle Cashew Cream

Delightfully smoky grilled vegetables combined with creamy avocado and a zesty chipotle cashew cream—perfect for gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chipotle Cashew Cream
  • 1 cup raw cashews, soaked 2 to 8 hours
  • 1/3 cup water
  • 2 pieces chipotle peppers in adobo sauce, chopped
  • 1/4 teaspoon salt, or to taste
For the Quesadillas
  • 2 pieces California avocados, mashed
  • 2 pieces bell peppers (color of choice), cored and halved
  • 2 medium zucchini squash, sliced lengthwise
  • 1/4 piece red onion, sliced
  • 2 large gluten-free flour tortillas
  • to taste tablespoons Olive oil, for grilling

Method
 

Preparing Chipotle Cashew Cream
  1. In a blender or food processor, add the soaked cashews, water, chopped chipotle peppers, and salt. Blend until completely smooth. You might need to scrape the sides a few times. Store in a jar in the fridge until ready to use.
Making the Quesadillas
  1. Mash the avocados in a bowl with some sea salt to taste. Adjust the salt before using it in the quesadilla.
  2. Preheat the grill to medium-high. Brush the vegetables (bell peppers, zucchini, and onion) with olive oil and sprinkle with salt.
  3. Place the vegetables on the grill and cover. Grill for 5 to 8 minutes until charred and soft. Flip the veggies and cook for an additional 5 to 8 minutes. Chop the grilled vegetables into bite-sized pieces.
  4. Heat a large skillet over medium-high heat with a light coating of oil. Place one tortilla in the skillet and spread half of the mashed avocado mixture over it.
  5. Cook for about 30 seconds to 1 minute until the bottom is lightly golden.
  6. Layer a generous amount of grilled vegetables over half of the tortilla, then fold it in half. Cook until the tortilla is crispy and golden on both sides, flipping carefully. Transfer to a cutting board and cut into pieces.
  7. Repeat with the remaining ingredients. Serve the quesadillas with chipotle cashew cream sauce and chopped green onion.

Notes

Soaking the cashews is essential for achieving a smooth cream. For a spicier kick, add more chipotle peppers or include some smoked paprika. Avoid overfilling the quesadillas to prevent them from breaking when flipping.