Chicken Avocado Quesadillas Recipe

Introduction

This Chicken Avocado Quesadilla recipe is a delicious and satisfying meal that’s quick to prepare. Packed with flavorful chicken, creamy avocado, and melted cheese, it’s a perfect blend of textures and tastes that the whole family will enjoy.

Ingredients

• 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
• 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 and minced cilantro (optional)

Instructions

1. Step 1: Heat a large, heavy-duty pan over high heat. Season the chicken breasts with salt and pepper.
2. Step 2: Add 1 tablespoon of olive oil to the pan, then cook the chicken for 5-6 minutes per side until fully cooked. Remove from the pan and let rest before dicing.
3. Step 3: In the same pan, heat the remaining 1 tablespoon of olive oil. Add the onion, bell peppers, and garlic, cooking for 2-3 minutes until softened.
4. Step 4: Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes.
5. Step 5: Dice the cooked chicken and return it to the pan, stirring until fully combined with the vegetables and seasoning.
6. Step 6: 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.
7. Step 7: Top each tortilla with shredded cheese, sliced avocado, chicken mixture, a squeeze of lime juice, and a sprinkle of minced cilantro if using.
8. Step 8: Fold the tortillas in half to form a half-moon shape. Cook for 2-3 minutes per side, until the tortillas are crispy and golden, and the cheese is melted.
9. Step 9: Repeat with the remaining tortillas to make two more quesadillas.
10. Step 10: Slice the quesadillas into wedges and serve immediately with lime wedges, sour cream, salsa, or guacamole.

Tips & Variations

• For extra flavor, marinate the chicken in lime juice and fajita seasoning for 30 minutes before cooking.
• Try using whole wheat or corn tortillas for a different texture and additional nutrients.
• Add sliced jalapeños or hot sauce if you like a spicy kick.
• Substitute the chicken with cooked shrimp or black beans for a pescatarian or vegetarian version.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for a few minutes on each side to keep the tortillas crispy. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prepare the chicken filling in advance and assemble the quesadillas just before cooking to keep them fresh and crispy.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or a creamy avocado sauce for a healthier or dairy-free option.

Chicken Avocado Quesadillas Recipe

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★★★★★

4.6 from 77 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 quesadilla halves (2 full quesadillas) 1x
• Diet: Low Fat

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Description

These Chicken Avocado Quesadillas are a flavorful and satisfying meal featuring tender, seasoned chicken, sautéed vegetables, creamy avocado, and melted cheese all wrapped in crispy, golden tortillas. Perfect for a quick lunch, dinner, or snack, they combine fresh ingredients with bold Mexican-inspired spices for a deliciously balanced dish.

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Ingredients

Scale 1x2x3x

Chicken

• 2 medium boneless, skinless chicken breasts
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tsp olive oil (for cooking chicken)

Vegetable Filling

• 1 tsp olive oil (for vegetables)
• 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

Assembly

• 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, to taste
• Minced cilantro, for garnish (optional)
• 1 tsp olive oil (for cooking quesadillas)

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Instructions

1. Cook the Chicken: Heat a large, heavy-duty pan over high heat. Season the chicken breasts with kosher salt and freshly ground black pepper. Add 1 tablespoon of olive oil to the hot pan, then place the chicken breasts in the pan. Cook them for about 5-6 minutes per side or until fully cooked through and golden brown. Remove the chicken from the pan and let it rest briefly before dicing it into bite-sized pieces.
2. Prepare the Filling: Using the same pan, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the finely chopped onion, diced bell peppers, and garlic cloves. Sauté for 2-3 minutes until the vegetables soften and become fragrant. Stir in the diced tomatoes and fajita or taco seasoning, and cook for an additional 2 minutes to allow the flavors to meld. Return the diced chicken to the pan and stir until fully incorporated with the vegetable mixture.
3. Assemble the Quesadillas: Heat 1 teaspoon of olive oil in a clean pan over medium heat. Place two flour tortillas flat in the pan. Spread 1 teaspoon of low-fat sour cream on one side of each tortilla. Evenly distribute shredded cheese, sliced avocado, and the chicken-veggie filling over one half of each tortilla. Add a squeeze of fresh lime juice and sprinkle with minced cilantro if desired. Fold the tortillas in half to form a half-moon shape.
4. Cook the Quesadillas: Cook each folded quesadilla for 2-3 minutes per side, pressing gently, until the tortillas turn crispy and golden brown and the cheese inside melts completely. Use a spatula to carefully flip the quesadillas to avoid spilling the filling.
5. Serve & Enjoy: Transfer the cooked quesadillas to a cutting board and slice into wedges. Serve immediately with extra lime wedges, sour cream, salsa, or guacamole as desired.

Notes

• Use any color bell peppers to vary the flavor and appearance of the filling.
• For a spicier kick, add jalapeños or hot sauce to the filling mixture.
• Leftover quesadillas can be refrigerated and reheated in a pan or oven to retain their crispiness.
• To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
• For extra melty cheese, cover the pan briefly while cooking the quesadillas to trap heat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

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