Description
A quick and easy recipe for chicken and avocado quesadillas, perfect for a tasty lunch or dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 ripe avocado, sliced
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Place one tortilla in the skillet.
- Spread half the shredded cheese evenly over the tortilla.
- Add shredded chicken, avocado slices, diced tomatoes, and cilantro.
- Sprinkle remaining cheese on top.
- Place another tortilla on top and press down lightly.
- Cook for 3-4 minutes until golden brown, then flip carefully.
- Cook for another 3-4 minutes until cheese melts and tortilla is crispy.
- Remove from skillet and cut into wedges.
- Repeat with remaining ingredients.
Notes
- Use leftover rotisserie chicken for convenience.
- Add jalapeños for extra spice.
- Serve with sour cream or salsa.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken quesadilla, avocado quesadilla, easy Mexican recipe