30 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy


  • 2 ripe avocados
  • 2 vine ripe tomatoes
  • 1 red onion
  • 1 lime
  • 120 grams of natural yogurt
  • Salt, pepper, lemon pepper, cayenne pepper, paprika for the guacamole
  • 500 grams Lustenberger 1862
  • 2 spring onions
  • 2 chilies
  • 1 pepper
  • 1 small can of corn
  • 12 tortilla wraps


  1. For the guacamole, cut the avocados in half, remove the seed and skin and mash the pulp with a fork. Finely chop the tomatoes and onion and mix into the avocado. Mix in the juice from a lime and the yogurt. Season well.
  2. For the quesadillas, very finely chop the spring onions, the chilies (remove seeds if necessary) and the pepper and mix well with the grated Lustenberger 1862 and the drained corn. Spread the mixture on 6 tortilla wraps and cover each with a second tortilla. Fry the wraps in the frying pan without oil/fat on both sides for about 5 minutes. Not too hot, just until the cheese melts.
  3. Cut the quesadillas into quarters and serve with the guacamole. Serve with salad.


  • Thomas

    Ich mache meine Quesadillas immer mit grünen Erbsen. Aber so schmeckt es sicher auch.

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