Quesadilla Stacks with Guacamole & Sour Cream
A delicious and easy-to-make dish featuring quesadilla stacks served with fresh guacamole and sour cream.
Ingredients
Quesadillas
- 8pieceFlour Tortilla Wraps
- 1 1/2cupsMozzarella Cheese (grated)
- 1cupCheddar Cheese (grated)
- 2tbspBasil Leaves (picked off the stalks)
- 1tspGarlic (minced)
- 1cupCocktail Tomatoes (quartered)
- 1/2cupTinned Chopped Tomatoes
- 1/2cupKidney Beans Canned (drained & rinsed)
- 1tbspJalapeno Chilli (thinly sliced)
- Salt & Pepper to taste
Guacamole
- 1cupAvo (scooped out into a bowl)
- 2tbspLemon Juice (freshly squeezed)
- Salt & Pepper to taste
Sour Cream
- 1/2cupLong Life Cream
- 1tspLemon Zest
- 2tbspLemon Juice (freshly squeezed)
- Salt & Pepper to taste
How to make Quesadilla Stacks with Guacamole & Sour Cream
Quesadillas
Cut each wrap in half. Place some mozzarella cheese on one side of the half and keep the other side clear as you will fold it over like a sandwich quarter.
Place some of the other ingredients on top of the cheese, then add more cheese as the last layer. Fold the clean side over to cover the filling side completely. Follow this step with all the wrap halves.
Heat a griddle pan on low heat, then place your filled quesadillas on the griddle pan and cook until the cheese has melted. Turn over the quesadillas to melt the cheese on the other side as well. Repeat until all the quesadillas are grilled.
Form stacks on a platter and place a bamboo kebab through the stack to hold it together.
Guacamole
Crush the avocado with a fork. Add salt and pepper to taste, then the lemon juice. Crush further to combine all the lemon and seasoning, ending up with a chunky paste.
Place into a bowl as a side to your quesadillas.
Sour Cream
Place the cream, lemon zest, juice, and salt and pepper into a mixing bowl, then whisk vigorously with a whisk until semi-thick.
Place the sour cream into a bowl as a side to your quesadillas and guacamole.
Tips & Tricks
For a spicier kick, add more jalapeno slices to the quesadilla filling.
Serve the quesadilla stacks immediately for the best taste and texture.
FAQS
How do I make quesadilla stacks with guacamole and sour cream?
To make quesadilla stacks, start by cutting flour tortillas in half and layering mozzarella cheese, other fillings like tomatoes and beans, and more cheese before folding them. Cook on a griddle pan until the cheese melts, then stack them and serve with homemade guacamole and sour cream.
What are some dietary substitutions for quesadilla stacks?
For a gluten-free option, use corn tortillas instead of flour tortillas. You can also substitute the cheeses with dairy-free alternatives and use black beans instead of kidney beans for a different flavor profile.
How can I store leftover quesadilla stacks?
Store leftover quesadilla stacks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat until warmed through, or use an oven to maintain crispiness.
What can I serve with quesadilla stacks for a complete meal?
Quesadilla stacks pair well with a fresh salad, Mexican rice, or a side of refried beans. You can also serve them with additional toppings like salsa, pico de gallo, or jalapeños for extra flavor.
Can I make the guacamole and sour cream ahead of time?
Yes, you can prepare guacamole and sour cream in advance. Store guacamole in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and keep sour cream in the fridge for up to 2 days before serving.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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