Quesadilla with sour cream in kamado

Quesadillas are well known in Mexican cuisine, the country where our kamado Big Green Egg ceramics are made. The recipe uses the cast iron skillet to prepare this delicacy.

You can also prepare it on the flat part of the double-sided, crescent-shaped iron grill or even in a cast iron pot on the Big Green Egg grill. If you use the cast iron pot, it will be a bit more difficult to place the quesadillas, turn them over, and remove them from the pot. A spatula will be of great help.



12 portions.


Preparation time:

10 minutes per quesadilla.



1 small broccoli.

½ green zucchini.

8 chives.

1 avocado

1 bunch of basil.

200 gr of grated aged cheese.

6 small wrapping tortillas (about 15 cm in diameter, approx.).

200 gr of soft goat cheese.

125 gr of sour cream (sour cream).


  1. Light the charcoal in the Big Green Egg and heat it to 220 ° C with the cast iron grate and with the cast iron skillet on it.
  2. Meanwhile, cut the broccoli into small buds. Bring a casserole with slightly salted water to boil, add the buds and blanch them for about 4 minutes. Drain them, pass the buds under cold water and let them drain well.
  3. Cut the zucchini into cubes and chives into thick rings.
  4. Cut the avocado in half, remove the bone and cut the meat into cubes.
  5. Separate the basil leaves and cut them very thin. Mix the grated cheese with the vegetables, avocado and basil.
  6. Spread the goat cheese on one side of each wrap. Spread a layer of the veggie mix on three wraps and place the other wraps on top, cheese side over the veggie mix, gently squeezing.
  7. Place a quesadilla in the pan, close the EGG lid, and bake it for about 5 minutes. Meanwhile, put the sour cream in a bowl and whisk to soften it.
  8. Flip the quesadilla over and let the other side bake for about 5 minutes until golden brown. Remove the quesadilla from the skillet, cut into four slices, and serve with the sour cream.
  9. Bake the remaining quesadillas.

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