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Mar 28 / JW

Chicken & Avocado Quesadilla’s

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This one is pretty basic, but as Craigy said “it’s better than pizza”, so trust me, quesadillas will rock your world; and they are a good way to use up leftovers. Here, I have some leftover chicken from Cajun Chicken Fettucine, half an avocado, some mushrooms and some sautéed capsicums and onion.

Toppings

So, I called these chicken and avocado, but really I mixed it up and put different combos in each.

Some people use 2 tortillas for each quesadilla but I find it much more cumbersome and just not something I need to deal with, so I use one and fold it in half. Place the tortilla in the pan on medium, and carefully sprinkle in some of your fillings and then some cheese. I’m using, of course, the 4 cheese blend. You can use fat in the pan or a dry non-stick works too(I’ve done both), obviously with some oil or butter they will get crunchier, so it just depends on what you want.

Cook until one side starts to get brown and cheese starts to melt, then flip over and do the same thing on the other side.

Now, cut into wedges and serve with your favourite salsa or guacamole. These are good for a crowd, and for picky eaters since you can basically decide what goes in each one. Enjoy!

 

Here’s the recipe:

Chicken & Avocado Quesadilla\'s

Prep Time: 5 minutes

Cook Time: 5-7 minutes per quesadilla

Ingredients

  • 6 Medium Tortillas
  • 1/2 Cup Cooked chicken
  • 1/2 Cup Sauteed Mushrooms
  • 1/2 Cup Sauteed Capsicums and Onions
  • 2 Cups Shredded cheese
  • Salsa and guacamole for serving

Cooking Directions

  1. Heat pan to medium. Place tortilla in pan and fill with toppings and cheese. Fold in half
  2. When the bottom starts to brown and/or cheese is melting, flip over.
  3. Cut into wedges and scarf, I mean, enjoy them with your favourite toppings.

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