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- 2 boneless, skinless chicken breasts, cooked and shredded - 1 ripe avocado, mashed - 1 cup shredded cheese (cheddar or a Mexican blend) - 1 small red onion, finely chopped - 1 bell pepper (any color), diced - 2 teaspoons ground cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Olive oil, salt, and pepper - 4 large flour tortillas - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) These ingredients create a tasty and satisfying meal. The chicken provides protein, while the avocado adds creaminess. Cheese melts beautifully and ties everything together. The red onion and bell pepper give color and crunch. The spices bring depth and flavor. Olive oil helps with cooking and adds richness. Don't forget the cilantro and sour cream for freshness and tang! Feel free to mix and match ingredients based on what you have. You can swap chicken for beans or tofu if you prefer. Enjoy the process of making these delicious quesadillas! {{ingredient_image_1}} Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and diced bell pepper. Sauté them for about 3 to 4 minutes. You want them softened but not mushy. The smell will fill your kitchen with a warm aroma. In a mixing bowl, combine the shredded chicken and mashed avocado. Add ground cumin, garlic powder, paprika, salt, and pepper. Mix everything well. This step brings all the flavors together. The creamy avocado pairs perfectly with the tender chicken. Lay a flour tortilla flat on a clean surface. Spread a quarter of the chicken and avocado mixture over half of the tortilla. Top with a quarter of the shredded cheese. Fold the tortilla in half over the filling and press down gently. Repeat this with the other tortillas. In the same skillet, add a little more olive oil if needed. Heat it over medium heat. Carefully place one folded quesadilla in the skillet. Cook for 3 to 4 minutes on each side. You want them golden brown and crispy. Once done, remove them from the skillet and let them cool for a minute. Cut the quesadillas into wedges. Garnish with chopped cilantro for a fresh touch. Serve them with sour cream on the side for dipping. Enjoy your delicious creation! - Achieving the ideal crispness For great quesadillas, use medium heat. This helps the outside get crisp while the inside warms up. Don’t rush the cooking. A slow cook gives a golden, crunchy finish. - Managing cooking temperature Always preheat your skillet before adding your quesadilla. A hot pan helps to seal the edges and keeps everything inside warm. If it cooks too fast, the cheese may not melt properly. - Best dips and sides Serve your quesadillas with sour cream, salsa, or guacamole. These dips add flavor and creaminess. A fresh side salad also pairs well. It adds crunch and freshness to the meal. - Pairing with drinks Enjoy your quesadillas with a light drink. A cold lemonade or iced tea balances the flavors. For adults, a light beer or margarita can be a fun choice. - Using different proteins Try using turkey, shrimp, or even beans. They all work well with the other flavors. This gives you new tastes and options for your quesadilla. - Vegan options for cheese If you want a vegan quesadilla, use plant-based cheese. You can also skip the cheese and add more avocado. This keeps the dish creamy without dairy. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and ripe avocados to enhance the flavor and texture of your quesadillas. Don’t Overfill: Be cautious not to overload the tortillas with filling. This helps in achieving a perfectly crisp quesadilla without spills. Adjust the Heat: Cook the quesadillas on medium heat to ensure the cheese melts evenly without burning the tortilla. Experiment with Cheese: Try different types of cheese like Monterey Jack or Pepper Jack for a unique twist on flavor. {{image_2}} You can turn up the heat in your quesadillas. Just add jalapeños or a splash of hot sauce. This adds a fun kick to each bite. The creaminess of avocado balances the spice well. Use fresh jalapeños for a brighter flavor. If you prefer liquid heat, try a few drops of your favorite hot sauce. This simple twist makes a big difference. Not a meat lover? No problem! You can easily swap chicken for beans or tofu. Black beans are a great choice for added protein and fiber. Tofu gives a nice texture and absorbs flavors well. Just season them like you would the chicken. This lets you enjoy all the flavors while keeping it meat-free. Cheese is key in quesadillas. While cheddar is delicious, many cheeses can work. Try Monterey Jack for a milder taste. Or go bold with pepper jack for extra spice. You can even mix cheeses to create a unique flavor. The right cheese can change your whole meal. So, don’t be afraid to experiment! To keep your chicken avocado quesadillas fresh, store leftovers in the fridge. Place them in an airtight container. They can last for up to three days. If you want to freeze them, wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. - Best practices for refrigeration: - Allow quesadillas to cool before storing. - Keep them in a single layer to avoid sogginess. - Freezing quesadillas: Tips: - Make sure to label your bags with the date. - Thaw in the fridge overnight before reheating. When you're ready to eat, reheating quesadillas can bring back their crispiness. Here are some methods to try: - Skillet Method: Heat a skillet over medium heat. Place the quesadilla in the skillet and cover it. Cook for about 3-4 minutes on each side. - Oven Method: Preheat your oven to 375°F (190°C). Place the quesadilla on a baking sheet and bake for 10-15 minutes until hot and crispy. - Microwave Method: This method is quick but can make them soft. Place the quesadilla on a microwave-safe plate. Heat for about 30-60 seconds. Use a paper towel to absorb moisture. By following these tips, you can enjoy your chicken avocado quesadillas just like they were fresh! Yes, you can make these quesadillas ahead of time. Prepare them and store them in the fridge. Wrap them in foil or plastic wrap. You can also freeze them for later. Just remember to cook them before eating. If you don’t have tortillas, use pita bread or flatbreads. You can even try lettuce wraps for a low-carb option. Just make sure they can hold the filling without tearing. Look for a golden brown color on both sides. The cheese should melt inside and the outside should be crispy. You can also carefully lift a corner to check the color. Absolutely! Feel free to add mushrooms, spinach, or zucchini. Just chop them small. Sauté them with the onion and bell pepper before adding to the filling. I recommend using cheddar or a Mexican cheese blend. They melt well and add great flavor. You can also mix in mozzarella for extra stretchiness. This blog covered the key ingredients and steps to make tasty quesadillas. We explored main ingredients like chicken and avocado and added the crunch of red onion and bell pepper. I shared tips to achieve the right texture and even offered fun variations. You can enjoy these dishes fresh or store extras for later. Remember, you can always adjust spices and veggies to fit your taste. Get creative, have fun, and enjoy your delicious quesadillas!

Savory Chicken Avocado Quesadillas

Delicious quesadillas filled with shredded chicken, avocado, and cheese, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

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

Instructions
 

  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper, sautéing them until they are softened (about 3-4 minutes).
  • In a mixing bowl, combine the shredded chicken, mashed avocado, ground cumin, garlic powder, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  • Lay one flour tortilla flat on a clean surface, and spread a quarter of the chicken and avocado mixture over half of the tortilla. Top with a quarter of the shredded cheese.
  • Fold the tortilla in half over the filling and press down gently. Repeat this process with the remaining tortillas and fillings.
  • In the same skillet used for the vegetables, add a little more olive oil if necessary and heat over medium heat. Carefully place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
  • Once cooked, remove the quesadilla from the skillet, and allow it to cool for a minute before cutting it into wedges.
  • Garnish with chopped cilantro and serve with a side of sour cream for dipping.

Notes

Serve with sour cream and fresh cilantro for added flavor.
Keyword avocado, chicken, dinner, easy, quesadillas