Chicken and Avocado Quesadillas
Crispy chicken and avocado quesadillas filled with melted Canadian Monterey Jack cheese for a creamy, satisfying meal that’s quick and easy to make.
Preparation time
45 minutes
Cooking time
30 minutes
Yield
4 servings
Nutritional information
Energy
523 Calories
Protein
35 g
Carbohydrate
40 g
Fat
25 g
Fibre
9.1 g
Sodium
669 mg
Top 5 Nutrients
(% DV*)
Calcium
23 % / 304 mg
Selenium
77 %
Folate
61 %
Niacin
57 %
Phosphorus
41 %
*percentage of daily value
Ingredients
- 2 tsp (10 mL) olive oil
- 1 tsp (5 mL) chili powder
- 1 onion minced
- 2 cups (500 mL) shredded cooked chicken
- 3 Italian tomatoes diced
- A dash of hot sauce
- 8 6-inches (15 cm) whole grain tortillas
- 1 ripe avocado pitted and pureed
- 1 cup (250 mL) Canadian Monterey Jack Cheese shredded
- Salsa (optional)
- Fresh coriander (optional)
Preparation
- In a skillet, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.
- Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.
- In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and fresh coriander if desired. Enjoy with a salad on the side.
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