Description
Crispy, cheesy quesadillas loaded with seasoned chicken, creamy avocado, and melty cheese. A quick, satisfying meal that’s perfect for lunch, dinner, or a snack.
Ingredients
• 2 boneless skinless chicken breasts (or thighs)
• 2 ripe avocados, sliced or lightly mashed
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas
• 1 tbsp olive oil
• 1 tsp paprika • ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp chili powder • ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped (optional)
• Optional add-ins: sautéed bell peppers, red onions, black beans, jalapeños
Instructions
1. **Season the Chicken:** Slice chicken into strips or cubes. In a bowl, toss with olive oil, paprika, cumin, garlic powder, chili powder, salt, pepper, and lime juice.
2. **Cook the Chicken:** Heat a skillet over medium heat. Cook chicken for 6–8 minutes until cooked through and golden. Set aside.
3. **Assemble the Quesadillas:** On half of each tortilla, layer cheese, chicken, avocado, and optional ingredients. Add more cheese on top and fold the tortilla.
4. **Cook the Quesadillas:** Heat a non-stick skillet over medium heat with a bit of butter or oil. Cook each quesadilla 2–3 minutes per side until golden and cheese is melted.
5. **Serve:** Let rest for 1 minute, slice into wedges, and garnish with cilantro.
Serve with sour cream, salsa, or guacamole.
Notes
Easily customizable — use rotisserie chicken for speed, or make vegetarian by skipping meat. Best enjoyed fresh while the cheese is gooey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Snack
- Method: Pan-fried
- Cuisine: Tex-Mex / Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 480
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg