Savory Chicken Avocado Quesadillas

$- 2 boneless, skinless chicken breasts, cooked and shredded - 1 ripe avocado, mashed until smooth - 1 cup shredded cheese (cheddar or a Mexican blend work well) - 1 small red onion, finely chopped - 1 bell pepper (your choice of color), diced into small pieces - 2 teaspoons ground cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and freshly ground black pepper, to taste - 4 large flour tortillas - Olive oil for cooking These main ingredients create a tasty and filling quesadilla. The chicken provides protein, while the avocado adds creaminess. The cheese melts beautifully, making each bite delightful. The onion and bell pepper give crunch and flavor. The spices, like cumin and paprika, bring warmth and depth. - Fresh cilantro - Sour cream - Lime wedges These optional ingredients can enhance your quesadilla experience. Fresh cilantro adds a bright touch. Sour cream offers a cool contrast to the warm quesadilla. Lime wedges give a zesty twist. You can mix and match these to suit your taste. {{ingredient_image_2}} - Start by warming one tablespoon of olive oil in a large skillet over medium heat. - Add the finely chopped red onion and diced bell pepper. - Sauté for about 3-4 minutes until the vegetables become tender and fragrant. - In a mixing bowl, combine the shredded chicken and the mashed avocado. - Add in the ground cumin, garlic powder, paprika, salt, and black pepper. - Stir the mixture well until it is creamy and evenly blended. - Lay one flour tortilla flat on a clean surface. - Spread one quarter of the chicken and avocado mixture over one half of the tortilla. - Sprinkle a quarter of the shredded cheese on top of the mixture. - Carefully fold the tortilla in half over the filling. Press it down gently to seal. - Repeat this process with the remaining tortillas and filling. - In the same skillet you used for the vegetables, add more olive oil if needed. - Heat it over medium heat. Place one folded quesadilla into the skillet. - Cook for 3-4 minutes on each side until it turns golden brown and crispy. - After cooking, remove the quesadilla from the skillet and let it cool for about a minute. - Use a sharp knife to cut it into wedges for easy serving. To shred chicken well, you can use different cooking methods. Each method gives a great result. Here are three options: - Boiling: Cook the chicken in water until tender. This method keeps it moist. - Grilling: Grill the chicken until fully cooked. This adds a nice smoky flavor. - Slow-Cooking: Cook chicken in a slow cooker with some broth. It stays juicy and pulls apart easily. After cooking, let the chicken cool. Use two forks to shred it into bite-sized pieces. This makes for easy mixing in your quesadilla filling. To get your quesadillas crispy, manage your heat and oil wisely. Start with medium heat. Too high can burn the outside before the inside cooks. Use just enough oil to coat the pan lightly. This helps the tortillas crisp up without being greasy. Cook each quesadilla for 3-4 minutes on each side. Look for a golden brown color. If you want extra crunch, press down gently with a spatula while cooking. This helps achieve that perfect texture. Serving your quesadillas well makes them look even more tasty. Cut them into wedges for easy eating. Arrange the wedges in a circle on a colorful plate. Place a small bowl of sour cream in the middle for dipping. For extra flair, add lime wedges and more chopped cilantro on the side. This adds a fresh touch and brightens the plate. Your guests will love the look and flavors! Pro Tips Use Fresh Ingredients: Fresh vegetables and ripe avocados make a significant difference in flavor. Choose the best quality ingredients for the tastiest results. Customize Your Cheese: Experiment with different types of cheese like Monterey Jack or pepper jack for varying flavors and heat levels in your quesadillas. Keep It Hot: Serve the quesadillas immediately after cooking to maintain their crispy texture. They are best enjoyed fresh from the skillet! Dip with Style: Enhance your serving by offering a variety of dips like salsa, guacamole, or a spicy aioli alongside the sour cream for more flavor options. {{image_4}} You can easily make vegetarian quesadillas. Instead of chicken, use grilled vegetables like zucchini, mushrooms, or bell peppers. You can also add black beans for protein. Just sauté the veggies until tender. Mix them with mashed avocado and cheese. This option is just as tasty and filling. To spice things up, add chili powder or jalapeños. These ingredients give your quesadillas a nice kick. You can mix these spices into the chicken and avocado blend. If you like heat, don't hold back! If you're looking for cheese alternatives, try vegan cheese. There are many great options on the market now. You can also experiment with different cheese varieties, like pepper jack for extra spice or mozzarella for a milder taste. Adjusting the cheese can change the whole flavor profile of your quesadillas. To keep your leftover quesadillas fresh, place them in an airtight container. You can store them in the fridge for about three days. If you want to save them for longer, you can freeze them. Wrap each quesadilla in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. When you want to eat them, just thaw them in the fridge overnight before reheating. To reheat your quesadillas and keep them crispy, use a skillet. Heat the pan over medium heat. Place the quesadilla in the pan for about three minutes on each side. This way, the outside gets crispy without burning. You can also use an oven. Preheat it to 350°F (175°C). Place the quesadilla on a baking sheet and heat for ten minutes. This method also works well and keeps the filling warm. Enjoy your tasty meal again! Chicken Avocado Quesadillas last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. You can also wrap them in plastic wrap for extra protection. Yes, you can make quesadillas ahead of time. Prepare them fully, then cool them before storing. You can keep them in the fridge for a few hours or overnight. When you’re ready to eat, just heat them up in a skillet until warm. Some great side dishes to serve with quesadillas include: - Mexican rice - Refried beans - Guacamole - Fresh salsa - A simple salad These sides add more flavor and nutrition to your meal. Yes, you can use corn tortillas! They add a different taste and texture. Just make sure to warm them first, as they are more fragile than flour tortillas. This helps them hold the filling better. Chicken Avocado Quesadillas can be healthy. They contain lean protein from chicken and healthy fats from avocado. You can make them even healthier by adding more veggies or using whole grain tortillas. Just watch the cheese and oil to keep calories in check. Chicken avocado quesadillas are easy and tasty. You need simple ingredients like chicken, avocado, and cheese. Start by cooking your veggies, then mix everything together. After that, assemble and cook the quesadillas until they are golden. Enjoy these delicious options, even with vegetarian twists. Store leftovers safely and reheat for the best taste. You can make this dish your own with garnishes and dips. Get creative and share your tasty creations!$

Savory Chicken Avocado Quesadillas

Delicious quesadillas filled with shredded chicken, creamy avocado, and cheese, perfect for a quick meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, cooked and shredded
1 piece ripe avocado, mashed until smooth
1 cup shredded cheese (cheddar or a Mexican blend)
1 small red onion, finely chopped
1 piece bell pepper, diced into small pieces
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt and freshly ground black pepper
4 large flour tortillas
as needed olive oil for cooking
for garnish fresh cilantro, chopped
for serving sour cream

Instructions

In a large skillet, warm a tablespoon of olive oil over medium heat. Add the finely chopped red onion and diced bell pepper. Sauté for about 3-4 minutes or until the vegetables are tender and fragrant.
In a mixing bowl, combine the shredded chicken, mashed avocado, ground cumin, garlic powder, paprika, salt, and pepper. Stir well until the mixture is evenly blended and creamy.
On a clean surface, lay one flour tortilla flat. Spread one quarter of the chicken and avocado mixture over one half of the tortilla. Sprinkle with a quarter of the shredded cheese for added flavor.
Carefully fold the tortilla in half over the filling and press it down gently to seal. Repeat this filling and folding process with the remaining tortillas and mixture.
In the same skillet used for the vegetables, add a bit more olive oil if needed and heat over medium heat. Place a folded quesadilla into the skillet, cooking for 3-4 minutes on each side, or until it turns a delicious golden brown and achieves a crispy texture.
After cooking, remove the quesadilla from the skillet and let it cool for about a minute. Use a sharp knife to cut it into wedges for easy serving.
Garnish each quesadilla with a sprinkle of chopped cilantro and serve with a side of sour cream for dipping, enhancing the flavors.

Notes

Serve with lime wedges and extra cilantro for freshness.

Keyword avocado, chicken, dinner, easy, quesadillas