Name: Avocado Chicken Quesadillas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 medium chicken breasts (boneless, skinless); 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 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 sliced; 4 teaspoons low-fat sour cream; 1/2 cup low-fat mozzarella cheese (Mexican blend or cheddar); Fresh lime juice, to taste; Minced cilantro, for garnish (optional)

Description

This Avocado Quesadillas recipe combines tender, seasoned chicken with fresh avocado and melted cheese inside crispy flour tortillas. Quick and easy to make in just 25 minutes, these quesadillas are a flavorful and satisfying meal perfect for lunch or dinner, enhanced with fajita spices and a touch of lime and cilantro for a vibrant, Mexican-inspired twist.

Ingredients

For the Chicken:

2 medium chicken breasts (boneless, skinless)
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 bell peppers, any color, diced
3 garlic cloves, 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 cheese (Mexican blend or cheddar)
Fresh lime juice, to taste
Minced cilantro, for garnish (optional)

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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 pan, then place the chicken breasts in the pan. Cook for 5-6 minutes per side, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pan and set aside to rest.
Sauté the Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion, diced bell peppers, and chopped garlic. Cook for 2-3 minutes until the vegetables soften. Add the diced tomatoes and fajita or taco seasoning. Continue cooking for another 2 minutes until the tomatoes soften. Dice the rested chicken and return it to the pan, stirring well to combine all the flavors.
Assemble the Quesadillas: Heat 1 teaspoon of oil in a hot pan. Lay two flour tortillas flat in the pan. Spread 1 teaspoon of sour cream over one side of each tortilla. Sprinkle with half of the cheese, then layer sliced avocado and half of the chicken and vegetable mixture on top. Squeeze fresh lime juice over the fillings and sprinkle with minced cilantro, if desired. Fold each tortilla over to form a half-moon shape.
Cook the Quesadillas: Cook each folded quesadilla for about 2-3 minutes on each side until the tortillas are crisp and golden brown, and the cheese inside has melted. Repeat this process for the remaining two tortillas and filling to make a total of four quesadillas.
Serve and Enjoy: Cut each quesadilla into wedges. Serve immediately with lime wedges, extra sour cream, salsa, or guacamole for dipping.

Notes

Use low-fat cheese and sour cream for a lighter version of this dish.
Adjust fajita seasoning quantity to your preferred spice level.
Cook chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
For extra flavor, add a pinch of smoked paprika or cumin to the chicken seasoning.
If you prefer a gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican