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Chicken Avocado Quesadillas Recipe

Chicken Avocado Quesadillas Recipe
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★★★★★

4.9 from 7 reviews

Delicious and easy-to-make Chicken Avocado Quesadillas loaded with tender seasoned chicken, creamy avocado slices, melty cheese, and fresh vegetables, perfect for a quick lunch or dinner.

Ingredients

Scale

For the Chicken:

  • 2 medium boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tsp olive oil, divided
  • 1 small onion, finely chopped (about ½ cup)
  • 1 cup diced bell peppers (any color)
  • 3 garlic cloves, finely chopped
  • ½ cup diced tomatoes
  • 2 tbsp fajita or taco seasoning

For the Quesadillas:

  • 4 medium flour tortillas
  • 1 avocado, pitted and sliced
  • 4 tsp low-fat sour cream
  • ½ cup shredded low-fat mozzarella, Mexican blend, or cheddar cheese
  • Fresh lime juice (from 1 lime)
  • Minced cilantro, for garnish (optional)

Instructions

  1. Cook the Chicken: Heat a large, heavy-duty pan over high heat. Season the chicken breasts with salt and pepper. Add 1 tablespoon of olive oil to the pan, then cook the chicken for 5-6 minutes per side, or until fully cooked and juices run clear. Remove from the pan and let rest before dicing.
  2. Prepare the Filling: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the finely chopped onion, diced bell peppers, and garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes to blend the flavors. Dice the cooked chicken and return it to the pan, stirring until fully combined and heated through.
  3. Assemble the Quesadillas: Heat 1 teaspoon of oil in a clean pan over medium heat. Place two tortillas in the pan and spread 1 teaspoon of sour cream on one side of each tortilla. Top each with shredded cheese, sliced avocado, the chicken mixture, a squeeze of fresh lime juice, and a sprinkle of minced cilantro if desired. Fold the tortillas in half to form a half-moon shape.
  4. Cook the Quesadillas: Cook the folded tortillas for 2-3 minutes per side, pressing gently until the tortillas are crispy and golden brown and the cheese is melted inside. Repeat the process with the remaining two tortillas to make two more quesadillas.
  5. Serve & Enjoy: Slice the quesadillas into wedges and serve immediately with additional lime wedges, sour cream, salsa, or guacamole on the side as desired.

Notes

  • Use any color bell peppers based on preference or availability.
  • For a spicier version, add a pinch of cayenne pepper or chopped jalapeños in the filling.
  • To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
  • Cook chicken thoroughly to ensure it’s safe to eat; internal temperature should reach 165°F (74°C).
  • Leftover quesadillas can be reheated in a skillet or oven for best texture; microwaving may make them soggy.

Nutrition

Keywords: Chicken avocado quesadillas, easy quesadilla recipe, healthy chicken quesadillas, avocado recipes, Mexican quesadillas

Find it online: https://tastybella.com/chicken-avocado-quesadillas-recipe/