Weekend Wine Pairing: Guacamole Quesadillas with…

We stumbled upon some amazing guacamole on a recent trip to Cancun and have been on a chip & dip kick ever since. The avocado-based dip that originated in Mexico was so fresh and tasty, we wanted to package it up and ship it home. Since you can use guacamole as a condiment, an ingredient, or as an appetizer when served with tortilla chips, we thought we’d try making some killer quesadillas and curb this haunting craving.

Guacamole Quesadillas

Ingredients (credit: Yummly.com)

  • 2 cup chicken (cooked shredded)
  • 16 oz guacamole (prepared)
  • 14 oz black beans
  • 1 red onion (diced)
  • 1 tomato (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup fresh cilantro (chopped fine)
  • cumin (taste)
  • kosher salt (taste)
  • black pepper (taste)
  • chili powder (taste)
  • 1-2 cup shredded colby (monterey jack cheese)
  • 10  tortillas


  • Mix all ingredients except cheese and tortillas
  • Spread mixture onto 5 tortillas
  • Sprinkle with cheese
  • Top with remaining 5 tortillas
  • Heat on skillet until bottom tortilla starts to get crispy, then flip (carefully!) and repeat
  • Cut into triangles with pizza cutter
  • Serve with salsa, sour cream, etc.

Wine Pairings:
3 Good ones depending on your taste preferences

Dry Riesling - flavors of peach and orange blossom

Rosé - fruity and pink, with flavors of strawberry, watermelon and cherry

Zinfandel - a Zin with jammy fruit like blackberry


Hello Vino