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Homemade Chicken Avocado Quesadillas photo

Chicken Avocado Quesadillas

Delicious and quick, these Chicken Avocado Quesadillas are packed with flavor and nutrients, perfect for any meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 2 medium chicken breasts boneless, skinless
  • Kosher salt
  • 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 cloves garlic finely chopped
  • 1/2 cup tomatoes diced
  • 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 mozzarella Mexican blend, or cheddar cheese
  • Fresh lime juice optional
  • minced cilantro optional

Equipment

  • Skillet or frying pan
  • Cutting Board
  • Knife
  • Spatula
  • Mixing bowl

Method
 

Chicken Avocado Quesadillas, Made Easy
  1. Start by seasoning the chicken breasts with kosher salt and freshly ground black pepper. In a skillet over medium heat, add 1 teaspoon of olive oil. Once the oil is hot, add the chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before chopping it into bite-sized pieces.
  2. In the same skillet, add the remaining teaspoon of olive oil. Toss in the finely chopped onion, diced bell peppers, and chopped garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant. Add the diced tomatoes and fajita or taco seasoning, stirring to combine. Cook for an additional 2 minutes, allowing the flavors to meld together.
  3. Add the chopped chicken back into the skillet with the sautéed vegetables. Stir everything together and cook for another minute to heat through. This mixture will be the filling for your quesadillas.
  4. On a clean surface, lay out one tortilla. Spread a teaspoon of low-fat sour cream over half of the tortilla. Layer some of the chicken and vegetable mixture over the sour cream, followed by a few slices of avocado and a sprinkle of cheese. Fold the tortilla in half, covering the filling.
  5. In the same skillet, place the folded quesadilla over medium heat. Cook for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side. Once the cheese has melted and the tortillas are crispy, remove from the skillet and repeat the process with the remaining tortillas.
  6. Slice each quesadilla into wedges and serve them warm. Drizzle with fresh lime juice and sprinkle with minced cilantro if desired. These Chicken Avocado Quesadillas are perfect on their own or served with salsa, guacamole, or more sour cream on the side.

Notes

  • Customize with your choice of proteins or vegetables for a personal touch.
  • Make ahead by preparing the filling a day in advance.
  • Freeze uncooked quesadillas for quick meals later on.