If you love quesadillas, then you will probably go wild for this easy Triple Layer Quesadilla Dip, which brings together a quick and easy guacamole, salsa and cheese for a spectacular dipping experience. This recipe was created for my client Old El Paso but all opinions are my own.
Just when I thought I’d found the perfect daily routine, things have been changing. Because it’s spring, the days are longer so the sun gleams in the windows earlier and remains far into evening. It’s amazing how sunlight can improve the mood so completely. Meanwhile, my work schedule has been all over the place with lots of travel and fun. And I’ve had somewhat of a mental reset that has me rising earlier each day — like today when I spied a beautiful sunrise and hopped out of bed to capture it in a photo.
In high school, a friend who was wise beyond her years once told me, “Things change. People change,” and that’s been my personal rallying cry for growth ever since — even though it was said less about life and more about boy problems. Nineteen years later (wait, that can’t be possible), those words ring in my ears whenever I take on a new adventure — like travel writing earlier this year.
And sometimes, the change comes with something obscure — like how you eat your quesadillas.
Old El Paso recently asked me to whip up something fun to serve with their frozen quesadillas. The stuffed, cheesy Chicken Quesadillas were perfect for serving with a dip that combines my three favorite additions to quesadillas: Guacamole, salsa and more cheese. And what’s awesome is that this recipe — and the accompanying quesadillas are a perfect, easy meal for two. It makes late dinners a cinch.
To make these, you start by whipping up a quick and easy guacamole using fresh avocado, lime juice and sea salt. With a little fork mashing it comes together in green bliss. Layer that with your favorite salsa and sharp cheddar (in a glass bowl, of course! You want to see those layers!) and you are set — and it’s way better than awkward piles of dips on your quesadilla plate. Trust me.
- 1 ripe avocado, pitted and peeled
- 1 tsp fresh lime juice
- Sea salt or fleur de sel, to taste
- 1/3 cup Old El Paso salsa
- 2 heaping tablespoons finely shredded cheddar cheese
- Place the avocado in a small mixing bowl and drizzle with lime juice. Sprinkle with sea salt. Use the tongs of a fork to mash the avocado to desired chunkiness. It’s best when it’s creamy with small chunks.
- Divide the avocado mixture evenly between two parfait dishes or other glass bowls. Top each with half of the salsa and half of the cheese.
- Serve immediately.
Disclosure: I was compensated for creating this recipe but all opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.