Hello Vino Blog

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

Directions

• 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

Cheers!

Hello Vino