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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
