Description
These chicken, pepper & avocado quesadillas are a fast and flavorful meal featuring juicy chicken, creamy avocado, sweet peppers, and melty cheese, topped with a fresh cilantro salsa.
Ingredients
- 1 cup cooked chicken breast, shredded or sliced
- 1 avocado, sliced
- 2 large flour tortillas
- 1 red bell pepper, thinly sliced
- 1 cup shredded cheese (mozzarella or Monterey Jack)
- ½ cup fresh cilantro, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat half the olive oil in a skillet over medium heat. Sauté red bell pepper for 3–4 minutes until slightly tender. Remove from pan.
- Place one tortilla on a clean surface. Sprinkle half the shredded cheese on one side. Layer with chicken, sautéed bell pepper, avocado slices, salt, and pepper. Fold the tortilla in half.
- Heat the skillet again and cook the quesadilla for 2–3 minutes per side, until golden and cheese is melted. Repeat with second tortilla.
- For the cilantro salsa, mix chopped cilantro, lime juice, remaining olive oil, and a pinch of salt.
- Slice the quesadillas and serve warm with the cilantro salsa on top or on the side.
Notes
- Use rotisserie chicken to save time.
- Substitute other bell pepper colors or add onion for variety.
- Prepare ingredients ahead but cook just before serving to keep tortillas crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 3g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
