Chicken Avocado Quesadillas (Print Version)
# Ingredients:
→ For the Chicken Filling
01 -
2 medium boneless, skinless chicken breasts
02 -
Kosher salt and freshly ground black pepper
03 -
2 tsp olive oil, divided
04 -
1 small onion, finely chopped (about ½ cup)
05 -
1 cup bell peppers, any color, diced
06 -
3 garlic cloves, finely chopped
07 -
½ cup tomatoes, diced
08 -
2 tbsp fajita or taco seasoning
→ For the Quesadillas
09 -
4 medium flour tortillas
10 -
1 avocado, seeded and sliced
11 -
4 tsp low-fat sour cream
12 -
½ cup shredded cheese (mozzarella, Mexican blend, or cheddar)
13 -
Fresh lime juice (optional)
14 -
Minced cilantro (optional)
# Instructions:
01 -
Heat a large heavy-duty pan over high heat. Season both sides of the chicken breasts generously with salt and pepper. Add 1 teaspoon of olive oil to the hot pan. Place the chicken breasts in and cook for 5 to 6 minutes per side until they're cooked through. Take them out and set aside to rest.
02 -
In the same pan, add the remaining teaspoon of olive oil along with the diced onion, bell peppers, and garlic. Cook for 2 to 3 minutes until everything softens. Add the diced tomatoes and fajita seasoning. Cook for another 2 minutes until the tomatoes soften up.
03 -
Dice the cooked chicken into bite-sized pieces and add it back to the pan with the veggie mixture. Stir everything together until well combined.
04 -
Heat a clean pan over medium heat and add a teaspoon of oil. Lay 2 tortillas flat in the pan. Spread half a teaspoon of sour cream on each tortilla. Top with some cheese, avocado slices, a portion of the chicken mixture, a squeeze of lime juice, and a sprinkle of cilantro if using.
05 -
Fold each tortilla in half to create a half-moon shape. Cook for 2 to 3 minutes on each side until the tortillas are crisp and golden and the cheese has melted. Repeat with the remaining 2 tortillas and filling.
06 -
Cut each quesadilla into wedges. Serve hot with extra lime wedges, sour cream, salsa, or guacamole on the side.
# Notes:
01 -
Store-bought fajita seasoning works great, but you can make your own by mixing 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt, 1 tsp cumin, ½ tsp garlic powder, and ½ tsp black pepper.
02 -
Any color bell pepper works - use whatever you have or a mix of colors for more flavor.
03 -
You can prep the chicken filling ahead and store it in the fridge for up to 3 days.
04 -
For crispier quesadillas, use less oil and don't overload them with filling.
05 -
Leftover rotisserie chicken works great to save time - just skip the first step.
06 -
These are best eaten fresh and hot right off the pan.