Description
These chicken, pepper, and avocado quesadillas are loaded with flavor and paired with a bright fresh cilantro salsa. Perfect for a quick weeknight dinner or a fun party appetizer.
Ingredients
Scale
- For the Cilantro Salsa:
- 1 cup fresh cilantro leaves, chopped
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tomatoes, diced
- 1 clove garlic, minced
- 2 tablespoons lime juice
- Salt to taste
- For the Quesadillas:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cups cooked chicken, shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 avocado, sliced
- Sour cream for serving (optional)
Instructions
- Make the salsa: In a medium bowl, combine chopped cilantro, red onion, jalapeño, tomatoes, garlic, lime juice, and salt. Stir well and set aside.
- Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and onion. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes.
- Prepare the chicken: Add shredded chicken to the skillet with the peppers. Sprinkle cumin and chili powder. Stir and cook for 2 more minutes until chicken is heated through. Remove from heat.
- Assemble the quesadillas: Lay tortillas on a flat surface. On one half of each tortilla, sprinkle a little cheese, then divide the chicken-pepper mixture evenly among tortillas. Top with sliced avocado and remaining cheese. Fold the other half over to close.
- Cook the quesadillas: Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side, or until golden brown and cheese is melted. Press down gently with a spatula while cooking.
- Serve: Cut each quesadilla into wedges. Serve with fresh cilantro salsa and sour cream if desired.
Notes
For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the chicken mixture. Quesadillas can also be baked at 400°F (200°C) for 10 minutes on a baking sheet if preferred.
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 35g
- Protein: 35g