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Le Chaudron recipe
Quesadillas au fromage
Cheese quesadillas with guacamole
⏱ 15 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8flour tortillas, 25 cm / 10 in
300 g (11 oz)grated cheddar
200 g (7 oz)shredded mozzarella
100 g (3½ oz)grated Monterey Jack or Emmental
1red onion
1green bell pepper
1jalapeño
1bunch of fresh cilantro
2firm tomatoes
2ripe avocados
1lime
100 g (3½ oz)thick crème fraîche
3 tbspolive oil
1 tspground cumin
1 tspsmoked paprika
1 tspfine salt
1 tspfreshly ground pepper
- 8 flour tortillas, 25 cm / 10 in
- 300 g (11 oz) grated cheddar
- 200 g (7 oz) shredded mozzarella
- 100 g (3½ oz) grated Monterey Jack or Emmental
- 1 red onion
- 1 green bell pepper
- 1 jalapeño
- 1 bunch of fresh cilantro
- 2 firm tomatoes
- 2 ripe avocados
- 1 lime
- 100 g (3½ oz) thick crème fraîche
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the red onion and slice thinly. Seed the green bell pepper, remove the white ribs and cut into small 5 mm (¼ in) dice.
- Slice the jalapeño very thinly, keeping the seeds if you like heat. Seed the tomatoes and dice small. Finely chop half the cilantro.
- Make the guacamole: halve and pit the 2 avocados and scoop the flesh into the medium bowl. Mash with a fork with the lime juice, salt and pepper. Stir in half the diced tomatoes.
- Heat 1 tbsp olive oil in another skillet over medium heat. Cook the onion 4 minutes until translucent, then add the green pepper and cook 5 more minutes. Sprinkle with cumin and smoked paprika.
- In a large bowl, mix the 3 grated cheeses (cheddar, mozzarella, Monterey Jack or Emmental) with the cooled vegetables, jalapeño and chopped cilantro. Season with salt and pepper.
- Heat the large nonstick skillet over medium heat, dry. Lay in 1 tortilla and spread 1/4 of the cheese mixture over half of it, leaving a 1 cm (⅜ in) border.
- Fold the tortilla in half and press lightly with a spatula. Cook 3 minutes per side until crisp and golden and the cheese is completely melted.
- Slide onto a board and cut into 3 or 4 wedges. Serve right away with the guacamole, crème fraîche, and the remaining tomatoes and cilantro. Repeat with the other 3.
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