Recipe courtesy of Emeril Lagasse
25 min
25 min
4 servings


  • Salt
  • Freshly ground black pepper
  • Dash hot pepper sauce
  • 8 large flour tortillas
  • 1 cup grated Monterey Jack Jalapeno
  • 1 cup grated Cheddar
  • 1 small can chopped green chiles
  • 1 tablespoon vegetable oil
  • 2 avocados, peeled, pitted and chopped
  • 2 lemons, juiced
  • 2 teaspoons minced garlic
  • 1/4 cup chopped red onions


In a mixing bowl, add the avocados. Using a fork, slightly mash the avocados. Add the lemon juice, garlic, and red onions. Mix thoroughly. Season the mixture with salt, pepper and hot sauce. Sprinkle 1/4 of each cheese over the top of four individual tortillas. Top the tortillas with the remaining four tortillas. In a saute pan, heat 1 teaspoon of the oil. When the oil is hot, gently lay a quesadilla in the hot oil and pan-fry for 2 to 3 minutes on each side, or until golden brown. Remove the quesadilla from the pan and repeat the cooking process for the remaining quesadillas. Serve the quesadillas with the guacamole.

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