Quesadilla De Escondidinho Com Guacamole (escondidinho Quesadilla With Guacamole)

This Quesadilla de Escondidinho com Guacamole (Escondidinho Quesadilla with Guacamole) recipe combines the flavors of Brazilian and Mexican cuisine for a delicious fusion dish. The creamy escondidinho filling is sandwiched between crispy tortillas and served with a side of fresh guacamole, creating a perfect blend of textures and flavors.

Quesadilla De Escondidinho Com Guacamole (escondidinho Quesadilla With Guacamole)

Ingredients

  • 2 cups cooked and shredded chicken
  • 2 cups mashed cassava (mandioca or yuca)
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 8 small flour tortillas
  • 2 ripe avocados
  • 1 tomato, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. In a skillet, sauté the onions and garlic until translucent. Add the shredded chicken and cook for 5 minutes. Season with salt and pepper.
  2. In a separate pan, heat the mashed cassava until warm. Spread half of the mashed cassava on a tortilla, then top with the chicken mixture and mozzarella cheese. Place another tortilla on top to form a quesadilla. Repeat with the remaining ingredients.
  3. Cook the quesadillas on a hot skillet for 3-4 minutes on each side, until the tortillas are crispy and the cheese is melted.
  4. To make the guacamole, mash the avocados in a bowl and stir in the diced tomato, cilantro, lime juice, salt, and pepper.
  5. Serve the quesadillas hot with a side of guacamole.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
15g
Fat
20g

Supplies

Skillet Pan Bowl

Tools

Spatula Knife Cutting board

Serving suggestions

Serve the Quesadilla de Escondidinho com Guacamole with a side of Brazilian black beans and rice for a complete meal.

Tips & tricks

For a vegetarian version, substitute the chicken with sautéed mushrooms or black beans.

Cost

$15