Chicken Quesadillas with Mashed Avocado and Sour Cream
Prepare to gorge on a classic Mexican-inspired staple with my chicken quesadillas recipe, and enjoy this indulgent and easy-to-make dish for a quick lunch or a hearty snack at any time of the day.
Chicken Quesadillas Recipe
There are some truly mind-blowing combinations going on here. Quesadillas, regardless of their filling, are guaranteed to get your eyes rolling into the back of your head when you bite into that crispy, fried tortilla and feel that hot, moist cheese ooze out from between.
Layer that with sweet peppers and tomatoes, tender shredded chicken, a dollop of creamy avocado, and so much more, and you have a quesadilla that is absolutely stacked to bursting point with oodles of flavor!
Recipe Ingredients
To make my chicken quesadillas recipe, you’ll need the following ingredients:
- Tortillas – 2 large flour tortillas
- Roasted Chicken – 1 cup shredded roasted chicken
- Cheese – 3/4 cup shredded mild cheddar (about 80 grams)
- Bell Pepper – 1 red bell pepper
- Onion – 1/2 medium red onion
- Tomatoes – 2 medium tomatoes
- Tomato Paste – 1 tbsp tomato paste
- Lime – 1 tbsp fresh lime juice
- Green Onions – 1 green onion
- Sour Cream – 1/4 cup regular sour cream
- Oregano – 1/2 tsp dried oregano
- Mashed Avocado – 1 avocado
- Garlic Powder – 1/2 tsp garlic powder
- Salt – 1/2 tsp kosher salt (or to taste)
- Black Pepper – 1/2 tsp black pepper
- Cilantro/Coriander – a handful of fresh coriander/cilantro (about 1 tbsp when minced)
- Oil – 1 and 1/2 tbsp
Step-by-Step Instructions
Step 1 – Slice the pepper and onions and dice the tomatoes.
Step 2 – To a pan, over medium-high heat, add 1 tbsp of oil and the sliced pepper and onion. Char for about 4 minutes.
Step 3 – Add the tomato paste, tomatoes, oregano, garlic powder, salt, and black pepper. Sautee for about 2 minutes.
Step 4 – Add 1 tbsp of lime juice and stir. And then add the roasted chicken, stirring for about 1 minute. Take off the heat and set aside.
Step 5 – To a pan, over medium heat, add 1/2 tbsp of oil. Add a tortilla and add the fillings. You can choose to fill half and then flip the other half on top.
First, add the shredded cheese, then the veggie-chicken mixture, and then diced green onion and chopped cilantro/coriander, and then more cheese.
Note: You can fill the whole thing and top it with another tortilla (in which case, you’d need 4 tortillas for this recipe).
Step 6 – Grill the quesadillas for about 2 minutes on each side until golden-brown. Sprinkle some salt on the tortillas while they’re warm.
Step 7 – Serve with mashed avocado and sour cream on the side.
It really is that simple to bring some Mexican-inspired cooking into your own home and enjoy some of the classic combinations that make the cuisine one of the most celebrated across the world.
There are so many flavors packed into each slice of soft-yet-crispy tortilla, and you’ll be surprised at how many mouths one quesadilla can feed. That makes them perfect for leftover next-day lunches, or a quick main meal that could easily feed two or more people in one sitting.
Chieck Quesadillas Recipe Card
Chicken Quesadillas
Ingredients
- 2 large flour tortillas
- 1 cup shredded roasted chicken
- 3/4 cup shredded mild cheddar (about 80 grams)
- 1 red bell pepper
- 1/2 medium red onion
- 2 medium tomatoes
- 1 tbsp tomato paste
- 1 tbsp lime juice
- 1 green onion
- 1/4 cup regular sour cream
- 1/2 tsp dried oregano
- 1 avocado
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- a handful of fresh coriander (about 1 tbsp when finely chopped)
- 1 and 1/2 tbsp oil
Instructions
- Slice the bell pepper and onion and dice the tomatoes.
- In a pan, over medium-high heat, add 1 tbsp of oil and the sliced pepper and onion. Char for about 4 minutes.
- Add the tomato paste, tomatoes, oregano, garlic powder, salt, and black pepper. Sautee for about 2 minutes.
- Add 1 tbsp of lime juice and stir. And then add the roasted chicken, stirring for about 1 minute. Take off the heat and set aside.
- To a pan, over medium heat, add 1/2 tbsp of oil. Add a tortilla and add the fillings. You can choose to fill half and then flip the other half on top. Or, you can fill the whole thing and top it with another tortilla. First, add the shredded cheese, then the veggie-chicken mixture, and then diced green onion and chopped coriander, and then more cheese.
- Grill the quesadillas for about 2 minutes on each side until golden-brown. Sprinkle some salt on the tortillas while they’re warm.
- Serve with mashed avocado and sour cream on the side.
You Might Also Like to Try
- Grilled Chicken Panini Recipe with Lemon-Basil Aioli
- Fresh Fig and Goat Cheese Flatbread Recipe You Need to Try
Save and Pin for Later
Keep my chicken quesadillas recipe for safekeeping by saving it to one of your lunch or snack ideas Pinterest boards.
