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quesadillas with creamy green chile avocado sauce (gf, df)

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Quesadillas with Green Chile Avocado Dipping Sauce I One Lovely LifeI know I have a flair for the dramatic, so I want you to know that I’m using great restraint when I say the following:

I want to bathe in this sauce. Eat it with a spoon. Invite it to family get-togethers. Name a child after it.

That wasn’t too dramatic, was it?

Quesadillas with Green Chile Avocado Dipping Sauce I One Lovely LifeI can’t help myself. It was SO incredibly delicious. Spicy, but not too spicy. Creamy, full of flavor… like the marriage of salsa verde and guacamole.

It was delicious with quesadillas dipped into it and it was dynamite with chips. You could spread it on a sandwich or burger (it would be ridiculously awesome with a BLT). Or, you can thin it out with a little milk and use it as a dressing. Then, you could use it over a great Mexican-style salad. If I can just find out how to make it acceptable for breakfast, my work will be done here.

*For the quesadillas, I spread half of one tortilla with refried black beans and a little grated cheese (cheddar or pepper jack are our favorites), fold it in half to turn it into a sandwich, then cook it in a dry pan over medium heat 4-5 minutes per side, or till golden and crispy.

Quesadillas with Green Chile Avocado Dipping Sauce I One Lovely Life

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Creamy Green Chile Avocado Dipping Sauce

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4 from 1 review


To store, press plastic wrap onto the surface and store in the refrigerator. Sauce will keep about 3 days in the refrigerator.


  • 1 small onion, cut into large pieces
  • 3 tomatillos, husks removed, cored, and quartered
  • 1 jalapeno, seeded and cut in about 8 pieces
  • 1 (4oz) green chiles (don’t drain)
  • 1 avocado
  • juice of 2 limes
  • 1/41/2c cilantro
  • 2 Tbsp plain Greek yogurt, or sour cream*
  • olive oil
  • salt


  1. Turn on the broiler.
  2. Toss onion, tomatillo, and jalapeno with a little olive oil. Sprinkle with a pinch of salt. Broil until tender and slightly charred. (I had my oven rack in the center of my oven since I was entertaining Sophie while I worked and I didn’t want to burn anything. I cooked mine about 10 minutes, stirring every few minutes).
  3. Place onion mixture in a food processor or blender. Add green chiles and blend until fairly smooth. Add avocado, lime juice, cilantro, and Greek yogurt and blend until quite smooth. Taste and add more salt as desired.
  4. *If using as a dressing, thin out with a little milk to achieve a pourable consistency.


*Dairy free notes: this dip will still be silky and delicious without the yogurt or sour cream. No worries!

 Adapted from Elly Says Opa


  1. oh YUM!!!!!! I love everything about this! Adding this to my menu ASAP! Hope you had a wonderful Easter:)

  2. This is my kind of food. It looks and sounds delicious and I can’t wait to try it.

    Indian Food is my favorite food and then Mexican. Avocado’s are food from heaven!

  3. Sounds yummy. For breakfast, use it in breakfast burritos- fried or scrambled egg on a tortilla topped with some shredded cheese and the sauce and/or salsa. You can add sauteed veggies like peppers, onions, tomatoes, etc too.

  4. How handy that I just bought some tomatillos! Where I’m from (Toronto), they are not easy to find, but now that we’ve moved to the States my husband has developed a taste for salsa verde. I’m also, as we speak, trying out my first recipe with Rotel tomatoes and chiles, which are unknown in Canada – do you have any fave recipes with them? I’m having lots of fun with new ingredients, but this weekend I went with a tried and true recipe for peach flan. The recipe’s on my book review-turned-temporarily-cooking blog, which does not have as nice photos as yours:-B Don’t know if you or any of your readers are familiar with the method in this recipe of making cake dough on the countertop – a bit worrying the first few times, but incredibly fast once you get the hang of it!

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