Chicken and Avocado Quesadillas

Chicken and Avocado Quesadillas
Serves: 4
  • 2 tsp (10 mL) olive oil
  • 1 tsp (5 mL) chili powder
  • 1 onion, minced
  • 2 cups (500 mL) shredded cooked chicken
  • 3 Italian tomatoes, diced
  • A shake of hot sauce, to taste
  • 8 whole grain tortillas (6 inches or 15 cm)
  • 1 avocado, mashed
  • 1 cup (250 mL) Monterey Jack cheese, grated
  • Salsa (optional)
  • Fresh cilantro (optional)
  • Enjoy with a salad on the side.
  1. In a frying pan, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.
  2. Divide chicken mixture in center of four tortillas, top with avocado and cheese. Place another tortilla on top and press lightly.
  3. In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and coriander if desired.


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