Chicken Avocado Quesadillas

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Chicken Avocado Quesadillas 

For the chicken:
  • 2 medium chicken breasts,
  • boneless, 
  • skinless Kosher salt and freshly ground black peppe
  • r 2 teaspoons olive oil (divided)
  • 1 small onion, 
  • finely chopped (about ½ cup) 
  • 1 cup bell peppers, any color, 
  • diced 3 garlic cloves, finely chopped 
  • ½ cup tomatoes, diced 
  • 2 tablespoons fajita or taco seasoning 

For the quesadillas: 
  • 4 medium flour tortillas
  • 1 avocado, seeded, and cut 
  • 4 teaspoons low-fat tablespoons sour-cream 
  • ½ cup low-fat cup mozzarella, mexican blend, or cheddar cheese fresh lime juice and minced cilantro (optional)
  1. Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
  2. 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.
  3. To assemble:Add 1 teaspoon oil to a hot pan. Lay 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.
  4. Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.
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