Crispy, golden tortillas stuffed with seasoned chicken and gooey melted cheese. Served with a side of fresh, creamy guacamole for the perfect Tex-Mex meal ready in about 30 minutes.
Prep15 min
Cook20 min
Servings4
Serving size: 1 quesadilla(1 quesadilla with approximately 1/4 cup of guacamole.)
894cal
50gprotein
60gcarbs
52g
Ingredients
450 g boneless skinless chicken breast (cut into 1/2-inch cubes)
Cheesy, protein-packed chicken quesadilla with creamy guacamole. Quick to make and kid-approved!
This mexican_american dish is perfect for lunch. With 893.59 calories and 49.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
avocado
(large, ripe)
0.25 pc red onion (small, finely chopped)
2 tbsp cilantro (freshly chopped)
1 tbsp lime juice (freshly squeezed)
8 pc flour tortillas (10-inch size)
2 cup mexican cheese blend (shredded)
2 tbsp butter (for cooking the quesadillas)
Instructions
1
Prepare the Chicken Filling
Heat 1 tbsp of vegetable oil in a large skillet or pan over medium-high heat.
Add the chopped yellow onion and bell pepper. Sauté for 3-4 minutes until they begin to soften.
Add the cubed chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Ensure the internal temperature reaches 165°F (74°C).
Stir in the chili powder, cumin, paprika, garlic powder, 0.75 tsp of salt, and black pepper. Cook for 1 more minute, allowing the spices to become fragrant and coat the chicken evenly. Remove the skillet from the heat and set the filling aside.
2
Make the Fresh Guacamole
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
Mash the avocado with a fork or potato masher to your desired consistency, whether chunky or smooth.
Add the finely chopped red onion, cilantro, fresh lime juice, and the remaining 0.5 tsp of salt. Stir gently until everything is well combined. Set aside.
3
Assemble the Quesadillas
Place one flour tortilla on a clean, flat surface.
Sprinkle approximately 1/4 cup of the shredded cheese blend over one half of the tortilla, leaving a small border around the edge.
Evenly distribute about 1/4 of the cooked chicken mixture over the cheese.
Top the chicken with another 1/4 cup of cheese.
Fold the empty half of the tortilla over the filling, pressing down gently to create a half-moon shape. Repeat for the remaining 3 tortillas.
4
Cook the Quesadillas
Wipe out the skillet used for the chicken or use a clean non-stick pan. Melt 1/2 tbsp of butter over medium heat.
Carefully place one assembled quesadilla in the hot skillet.
Cook for 2-4 minutes on the first side, until the bottom is golden brown and crispy.
Flip the quesadilla carefully with a spatula and cook for another 2-3 minutes, until the second side is also golden brown and the cheese is completely melted and gooey.
Remove the cooked quesadilla from the pan and place it on a cutting board. Repeat the process with the remaining quesadillas, adding more butter to the pan as needed.
5
Serve and Enjoy
Let the quesadillas rest for a minute before cutting each one into 3 or 4 wedges.
Serve immediately while hot, with the fresh guacamole on the side for dipping. Sour cream and your favorite salsa also make excellent accompaniments.