Quesados are a delicious Mexican appetizer made from soft flour tortillas stuffed with cheese then served with sour cream and guacamole. When you are serving quesados to a large group of people however, double dipping in the sour cream and guacamole dishes could be an issue. But I’ve solved that problem.
Quesados – a Mexican Appetizer recipe
I’ve mixed the sour cream, guacamole, and the cheese and stuffed the tortillas to make perfectly tender crisp little sandwiches. Place a dish of sour cream on the plate with a spoon so that guests can spoon out a portion for themselves on their appetizer plate.
RELATED: you might also like this recipe – Blood Orange Margarita
Ingredients you need for Quesados
- 6 8-inch flour tortillas
- 1 ripe medium avocado peeled and cut into chunks
- 1/2 small onion chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1/2 cup shredded Mexican Style cheese (I prefer Cheddar Pepper Jack)
- 1 cup shredded Colby Jack
Kitchen tools you’ll find helpful
Kitchen Tips
- You can use any cheese you like and even substitute prepared guacamole to save you some time.
- While you can certainly use corn tortillas for this appetizer, flour is softer and works better. You can make your own flour tortillas (even flavored ones!) or your favorite brand, just be sure to warm them a bit before starting.
- If you happen to taste test the filling mixture before the appetizer is complete, don’t be alarmed at the salty taste. The finished quesados are not too salty and come out perfect.
How to Make Quesados
- Prepare tortilla by warming them in a dry, hot skillet or by steaming them. Keep tortillas warm. Place avocado, onion, lemon juice, salt and garlic powder in food processor. Process until smooth.
- In a large bowl, mix together the avocado mixture, 1/2 cup Pepper Jack cheese, sour cream, and 1/2 cup Colby Jack cheese.
- Spread avocado mixture on one side of 3 of the flour tortillas. Top with remaining tortillas and press down gently.
- Preheat broiler and using a pizza cutter, cut each tortilla into 8 triangles.
- Place on large cookie sheet and sprinkle with remaining 1/2 cup of Colby Jack cheese. Broil about 3 minutes until cheese is just melted.
- Serve with sour cream or taco sauce.
These quesados are a must try. They are a very easy appetizer to make, they taste marvelous (you can’t eat just one!) and would be ideal for game day too. No one wants to spend all of their time in the kitchen during the holidays, even a dedicated foodie! Keeping some of your dishes simple will allow you the opportunity to spend time with friends and family.
More Mexican inspired recipes
- Shredded Chicken and Chile Enchiladas
- Mexican Corn
- Mexican Chocolate Sour Cream Cupcakes with Dulce De Leche Frosting
- Taco Casserole
- Mexican Cookies
- Homemade Taco Seasoning
- How to Make a Margarita
- See all of my Mexican recipes here
- Mexican Cauliflower Rice
- Beef Enchiladas
Quesados: A Mexican Appetizer
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 6 flour tortillas 8-inch
- 1 medium avocado peeled and cut into chunks
- ½ cup chopped onion
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup sour cream
- ½ cup shredded Mexican Style cheese
- 1 cup shredded Colby Jack cheese
Things You’ll Need
Before You Begin
- You can use any cheese you like and even substitute prepared guacamole to save you some time.
- While you can certainly use corn tortillas for this appetizer, flour is softer and works better. You can make your own flour tortillas (even flavored ones!) or your favorite brand, just be sure to warm them a bit before starting.
- If you happen to taste test the filling mixture before the appetizer is complete, don’t be alarmed at the salty taste. The finished quesados are not too salty and come out perfect.
Instructions
- Prepare tortilla by warming them in a dry, hot skillet or by steaming them. Keep tortillas warm. Place avocado, onion, lemon juice, salt and garlic powder in food processor. Process until smooth.
- In a large bowl, mix together the avocado mixture, 1/2 cup Pepper Jack cheese, sour cream, and 1/2 cup Colby Jack cheese.
- Spread avocado mixture on one side of 3 of the flour tortillas. Top with remaining tortillas and press down gently.
- Preheat broiler and using a pizza cutter, cut each tortilla into 8 triangles. Place on large cookie sheet and sprinkle with remaining 1/2 cup of Colby Jack cheese. Broil about 3 minutes until cheese is just melted.
- Serve with sour cream or taco sauce.
Nutrition
This post originally published here on Nov 11, 2010.
Amanda Davis
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Caroline says
Delicious and so easy. I used premixed chunky guac and added 1 lb ground beef with a little taco seasoning. I used a pack of 10 (8 inch) tortillas. Came out great.