Name: Avocado Chicken Quesadillas
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon butter; 8 flour tortillas, fajita size; 1 cup Colby-Jack cheese; 1 cup Pepper-Jack cheese, shredded; 2 cups cooked chicken, diced; 1 California avocado, diced sprinkled with 1 teaspoon garlic salt; 2 green onions, diced

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Avocado Chicken Quesadillas are one of those meals that hit the spot every time! Great for lunch or dinner with all the flavor you could want.

Give these recipes a shot, this Easy Chicken Taco Recipe and BBQ Chicken Tacos.

Avocado Chicken Quesadillas ~ Easy Lunch Recipe

These Quesadillas are amazing for snacks, lunch, or dinner. You can even make these for a game day. Refreshing and tasty, easy to prep and the crowd will eat them up.

Ingredients Needed:

butter

flour tortillas, fajita size

Colby-Jack cheese

Pepper-Jack cheese, shredded

cooked chicken, diced

avocado, diced sprinkled with garlic salt

green onions, diced

How To Make:

Heat a griddle or cast iron skillet over medium-high heat until hot.

Add a little butter to the griddle and melt.

Place one tortilla over melted butter, sprinkle with ¼ cup Colby-Jack and ¼ cup Pepper-Jack cheeses, ½ cup of chicken, ¼ of the green onions, and ¼ of the avocado, top with another tortilla.

Cook until browned, using a spatula gently flip over and cook until bottom tortilla is browned.

Remove to a cutting board and slice with a sharp knife or pizza cutter into 4 wedges.

Repeat with remaining ingredients.

Serve with sour cream, salsa, or spicy ranch dressing.

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Yield: 4

Avocado Chicken Quesadillas

These Quesadillas are amazing for snacks, lunch, or dinner. You can even make these for a game day. Refreshing and tasty, easy to prep and the crowd will eat them up.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

1 tablespoon butter
8 flour tortillas, fajita size
1 cup Colby-Jack cheese
1 cup Pepper-Jack cheese, shredded
2 cups cooked chicken, diced
1 California avocado, diced sprinkled with 1 teaspoon garlic salt
2 green onions, diced

Instructions

HEAT A GRIDDLE OR CAST IRON SKILLET OVER MEDIUM-HIGH HEAT UNTIL HOT.
ADD A LITTLE BUTTER TO THE GRIDDLE AND MELT.
PLACE ONE TORTILLA OVER MELTED BUTTER, SPRINKLE WITH ¼ CUP COLBY-JACK AND ¼ CUP PEPPER-JACK CHEESES, ½ CUP OF CHICKEN, ¼ OF THE GREEN ONIONS, AND ¼ OF THE AVOCADO; TOP WITH ANOTHER TORTILLA.
COOK UNTIL BROWNED, USING A SPATULA GENTLY FLIP OVER AND COOK UNTIL BOTTOM TORTILLA IS BROWNED.
REMOVE TO A CUTTING BOARD AND SLICE WITH A SHARP KNIFE OR PIZZA CUTTER INTO 4 WEDGES.
REPEAT WITH REMAINING INGREDIENTS.
SERVE WITH SOUR CREAM, SALSA, OR SPICY RANCH DRESSING.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 95mgSodium: 881mgCarbohydrates: 46gFiber: 5gSugar: 1gProtein: 33g

Nutritional calculations are estimated and may not be accurate.