These Chicken Avocado Quesadillas are a quick and easy meal packed with flavor! Juicy, seasoned chicken, creamy avocado, and melty cheese come together in a crispy, golden tortilla.
For the Chicken:
- 2 medium boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp olive oil, divided
- 1 small onion, finely chopped (about ½ cup)
- 1 cup diced bell peppers (any color)
- 3 garlic cloves, finely chopped
- ½ cup diced tomatoes
- 2 tbsp fajita or taco seasoning
For the Quesadillas:
- 4 medium flour tortillas
- 1 avocado, pitted and sliced
- 4 tsp low-fat sour cream
- ½ cup shredded low-fat mozzarella, Mexican blend, or cheddar cheese
- Fresh lime juice and minced cilantro (optional)
Cook the Chicken:
Heat a large, heavy-duty pan over high heat.
Season the chicken breasts with salt and pepper.
Add 1 tablespoon of olive oil to the pan, then cook the chicken for 5-6 minutes per side, or until fully cooked.
Remove from the pan and let rest before dicing.
Prepare the Filling:
In the same pan, heat the remaining 1 tablespoon of olive oil.
Add the onion, bell peppers, and garlic, cooking for 2-3 minutes until softened.
Stir in the diced tomatoes and fajita seasoning, cooking for another 2 minutes.
Dice the cooked chicken and return it to the pan, stirring until fully combined.
Assemble the Quesadillas:
Heat 1 teaspoon of oil in a clean pan over medium heat.
Place two tortillas in the pan and spread 1 teaspoon of sour cream on one side of each tortilla.
Top with shredded cheese, sliced avocado, chicken mixture, a squeeze of lime, and a sprinkle of minced cilantro.
Fold the tortillas in half to form a half-moon shape.
Cook for 2-3 minutes per side, until the tortillas are crispy and golden, and the cheese is melted.
Repeat with the remaining tortillas to make two more quesadillas.
Serve & Enjoy:
Slice the quesadillas into wedges and serve immediately with lime wedges, sour cream, salsa, or guacamole.