Chicken Avocado Quesadillas

Chicken Avocado Quesadillas

Recipe by Maria Vergara


Prep time


Cooking time




  • For the Chicken
  • 2 medium chicken breasts boneless, skinless

  • 3 garlic cloves, finely chopped

  • 2 teaspoons olive oil, divided

  • 2 tablespoons fajita or taco seasoning

  • 1 small onion, finely chopped (about 1/2 cup)

  • 1 cup bell peppers any color, diced

  • 1/2 cup tomatoes, diced

  • Kosher salt and freshly ground black pepper

  • For the Quesadillas
  • 4 medium flour tortillas

  • 4 teaspoons low-fat tablespoons sour-cream

  • 1 avocado seeded, and cut

  • 1/2 cup low-fat cup mozzarella Mexican blend, or cheddar cheese

  • fresh lime juice and minced cilantro, optional


  • In a large duty pan over high heat. Season the chicken breasts with salt and pepper. Add 1 tablespoon olive oil. Add chicken breasts and cook for 5-6 minutes per side, or until coked through. Remove from pan and set aside.
  • In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning, cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
  • To assemble: Add 1 teaspoon oil to a hot pan. Place 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
  • Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole. Enjoy!
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