Best Quesadillas With Avocado Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AVOCADO QUESADILLAS



Chicken Avocado Quesadillas image

Provided by Layla

Time 25m

Number Of Ingredients 15

For the chicken:
2 medium chicken breasts (boneless, skinless)
Kosher salt and freshly ground black pepper
2 teaspoons olive oil (divided)
1 small onion (finely chopped (about 1/2 cup))
1 cup bell peppers (any color, diced)
3 garlic cloves (finely chopped)
1/2 cup tomatoes (diced)
2 tablespoons fajita or taco seasoning
For the quesadillas:
4 medium flour tortillas
1 avocado (seeded, and cut)
4 teaspoons low-fat tablespoons sour-cream
1/2 cup low-fat cup mozzarella (mexican blend, or cheddar cheese)
fresh lime juice and minced cilantro (optional)

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



Avocado Quesadillas image

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

1 tablespoon canola oil
16 corn tortillas (6 inches)
2 cups shredded Mexican cheese blend
1 cup pico de gallo
1 large ripe avocado, peeled and thinly sliced
3 tablespoons minced fresh cilantro
Additional pico de gallo

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



Avocado Quesadillas image

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

2 vine-ripe tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted, and chopped into 1/4 inch pieces
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
salt and pepper
1/4 cup sour cream
3 tablespoons chopped fresh coriander
24 inches flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups shredded monterey jack cheese

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 AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM



Chicken and Roasted Poblano Quesadilla with Avocado Cream image

Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.

Provided by Food Network Kitchen

Time 1h15m

Yield 4

Number Of Ingredients 13

2 boneless, skinless chicken thighs
3/4 teaspoon ground cumin
Kosher salt
1/2 cup sour cream
Finely grated zest and juice of 1 lime, plus lime wedges, for serving
1/2 firm, ripe avocado, pitted and peeled
1 small poblano chile, halved lengthwise, stemmed and seeded
4 scallions, thinly sliced
2 cups shredded Mexican cheese blend (8 ounces)
1 small clove garlic, finely grated
8 small corn tortillas
4 tablespoons vegetable oil
Salsa, for serving

Steps:

  • Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
  • Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
  • Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
  • Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
  • Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
  • Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA



Chicken Quesadillas With Avocado-Cucumber Salsa image

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

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing

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

Related Topics