CHICKEN AVOCADO QUESADILLAS
Provided by Layla
Time 25m
Number Of Ingredients 15
Steps:
- Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
- In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
- To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
- Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.
AVOCADO QUESADILLAS
Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. -Debbie Limas, North Andover, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (2 quesadillas each).
Number Of Ingredients 7
Steps:
- Grease a griddle with oil; heat over medium heat. Lightly sprinkle tortillas with water to moisten., Place eight tortillas on griddle; sprinkle with cheese. After cheese has melted slightly, top with 1 cup pico de gallo, avocado and cilantro. Top with remaining tortillas., Cook 3-4 minutes on each side or until lightly browned and cheese is melted. Serve with additional pico de gallo.
Nutrition Facts : Calories 611 calories, Fat 37g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 455mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 12g fiber), Protein 20g protein.
AVOCADO QUESADILLAS
Make and share this Avocado Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 31m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and Tabasco.
- Season to taste with salt and pepper.
- In another small bowl, mix together sour cream, coriander, salt and pepper to taste.
- Put tortillas on a baking sheet and brush tops with oil.
- Broil tortillas 2 to 4 inches from heat until pale golden.
- Sprinkle tortillas evenly with cheese and broil until cheese is melted.
- Spread avocado mixture evenly over 2 tortillas and top each with 1 of remaining tortillas, cheese side down to make 2 quesadillas.
- Transfer quesadillas to a cutting board and cut into 4 wedges.
- Top each wedge with a dollop of sour cream mixture and serve warm.
Nutrition Facts : Calories 794.9, Fat 51.1, SaturatedFat 21.6, Cholesterol 82, Sodium 978.8, Carbohydrate 58.7, Fiber 11, Sugar 7.2, Protein 29.2
CHICKEN QUESADILLAS WITH FRUIT SALSA AND AVOCADO CREAM
From Cooking Light July 1998. Goes with recipe #398851 and recipe #398849. These are a quick quesadilla to throw together. All of my family enjoys these. I usually skip the fruit salsa and avocado cream unless I am serving them to guests. I prefer serving it with sliced avocado.
Provided by GibbyLou
Categories Chicken Breast
Time 30m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender.
- Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
- Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
- Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
- Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.
Nutrition Facts : Calories 297.3, Fat 10.9, SaturatedFat 4.8, Cholesterol 65.3, Sodium 463.8, Carbohydrate 24.3, Fiber 2.4, Sugar 2.4, Protein 24.6
LOW FAT CHICKEN AND AVOCADO QUESADILLAS
Make and share this Low Fat Chicken and Avocado Quesadillas recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a sturdy cast iron pan or griddle over medium-high heat.
- When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.
- Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese.
- Top with another tortilla.
- When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.
- Remove from griddle to cutting board.
- Cut into 4 pieces.
- Repeat process 3 more times.
- Serve with fat-free sour cream on the side.
Nutrition Facts : Calories 359.2, Fat 18.4, SaturatedFat 7.5, Cholesterol 30.2, Sodium 288.5, Carbohydrate 33.9, Fiber 7, Sugar 5, Protein 17.8
CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA
There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
- Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
- Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
- Cut into wedges and top with some of the salsa.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams
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- Place one quesadilla in the skillet. Cook for 2 to 3 minutes or until golden brown, turning once with broad spatula. Repeat for the remaining quesadillas.
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