Chicken Avocado Quesadillas Recipe

Introduction

Chicken Avocado Quesadillas bring together tender, seasoned chicken and creamy avocado inside crispy, melted cheese-filled tortillas. This flavorful and easy-to-make dish is perfect for a quick lunch or casual dinner that everyone will love.

Ingredients

• 2 medium chicken breasts (boneless, skinless)
• Kosher salt and freshly ground black pepper
• 2 teaspoons olive oil (divided)
• 1 small onion, finely chopped (about 1/2 cup)
• 1 cup bell peppers (any color), diced
• 3 garlic cloves, finely chopped
• 1/2 cup tomatoes, diced
• 2 tablespoons fajita or taco seasoning
• 4 medium flour tortillas
• 1 avocado, seeded and cut
• 4 teaspoons low-fat sour cream
• 1/2 cup 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. Add 1 tablespoon of olive oil to the pan, then place the chicken breasts in it. Cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the pan and set aside to rest.
2. Step 2: In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion, diced bell pepper, and garlic. Cook for 2-3 minutes until softened. Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes until the tomatoes soften. Dice the cooked chicken and return it to the pan, mixing everything together thoroughly.
3. Step 3: Add 1 teaspoon of olive oil to a hot pan. Lay two tortillas in the pan. Spread 1 teaspoon of sour cream over one side of each tortilla. Top each with cheese, avocado slices, the chicken mixture, a squeeze of fresh lime juice, and a sprinkle of minced cilantro if using. Fold the tortillas over to form a half-moon shape.
4. Step 4: Cook the quesadillas for 2-3 minutes on each side, or until the tortillas are golden and crisp and the cheese has melted. Repeat to make two more quesadillas with the remaining tortillas and fillings.
5. Step 5: Cut the quesadillas into wedges. Serve immediately with lime wedges, sour cream, salsa, or guacamole.

Tips & Variations

• For extra flavor, marinate the chicken with lime juice and a sprinkle of chili powder before cooking.
• Substitute the chicken with sautéed mushrooms or black beans for a vegetarian version.
• Use a blend of cheeses like Monterey Jack and cheddar for a richer taste.
• If you prefer a spicier dish, add diced jalapeños to the filling mixture.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or warm in a toaster oven. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking fresh chicken?

Yes, using rotisserie chicken is a convenient shortcut. Simply shred the cooked chicken and mix it with the sautéed vegetables and seasonings before assembling the quesadillas.

Can I make these quesadillas ahead of time?

You can prepare the filling in advance and assemble the quesadillas just before cooking. For best texture, cook them fresh rather than storing assembled quesadillas uncooked.

Chicken Avocado Quesadillas Recipe

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4.8 from 522 reviews

These Chicken Avocado Quesadillas combine tender, seasoned chicken with fresh avocado and melted cheese, all tucked inside crispy flour tortillas. Quick to prepare and full of vibrant flavors from sautéed peppers, onions, and a hint of lime, they make a perfect meal for lunch or dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 quesadillas (serves 4) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the chicken:

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

For the quesadillas:

• 4 medium flour tortillas
• 1 avocado, seeded and sliced
• 4 teaspoons low-fat sour cream
• 1/2 cup low-fat shredded mozzarella (Mexican blend or cheddar cheese)
• Fresh lime juice, to taste (optional)
• Minced cilantro, for garnish (optional)

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 pan, then place the chicken breasts in and cook for 5-6 minutes on each side until cooked through. Remove the chicken from the pan and set aside to rest.
2. Sauté the vegetables: In the same pan, add the remaining 1 tablespoon olive oil followed by the finely chopped onion, diced bell peppers, and chopped garlic. Cook for 2-3 minutes until softened. Add the diced tomatoes and fajita or taco seasoning, cooking for another 2 minutes until the tomatoes have softened. Dice the cooked chicken and return it to the pan, stirring everything together until combined well.
3. Assemble the quesadillas: Heat a clean pan over medium heat and add 1 teaspoon of oil. Lay two tortillas flat in the pan. Spread 1 teaspoon of sour cream over one side of each tortilla, then top with shredded cheese, slices of avocado, and a generous spoonful of the chicken mixture. Add a squeeze of fresh lime juice and sprinkle minced cilantro on top if desired. Fold the tortillas in half, forming a half-moon shape.
4. Cook the quesadillas: Cook each quesadilla for 2-3 minutes on each side until the tortillas turn crisp and golden and the cheese melts inside. Remove from the pan and repeat the process to make two more quesadillas.
5. Serve: Cut the quesadillas into wedges. Serve hot with lime wedges, extra sour cream, salsa, or guacamole on the side. Enjoy immediately for best taste and texture.

Notes

• You can substitute low-carb or whole wheat tortillas for a healthier option.
• Use any variety of bell peppers for different color and flavor.
• For extra spice, add jalapeños to the vegetable mixture or serve with hot sauce.
• To make it vegetarian, omit the chicken and add sautéed mushrooms or beans.
• Leftover quesadillas can be stored in the refrigerator for up to 2 days and reheated in a skillet for crispness.

Keywords: chicken quesadillas, avocado quesadillas, easy Mexican recipe, quick dinner, skillet quesadillas, cheesy quesadillas