Chicken, Pepper, and Avocado Quesadillas
1/2, thinly sliced yellow bell pepper
1, cooked and shredded chicken breasts
2 large tortillas
1/2, sliced avocado
1/2 cup, shredded monterey jack cheese
1/4, thinly sliced red onion
1, seeded and minced jalapeno
2 tablespoons, chopped cilantro
1, juiced lime
1/2 teaspoon cumin
1/2 teaspoon paprika
2 cloves, minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet over medium heat, sauté the sliced bell pepper, red onion, and jalapeno until softened. Add the shredded chicken, cumin, paprika, garlic, salt, and pepper. Stir in the lime juice and chopped cilantro. Cook for another 2 minutes. Remove from heat.
Place a tortilla on a flat surface. Spread half of the chicken and pepper mixture on one side of the tortilla. Layer with sliced avocado and shredded cheese. Fold the tortilla in half.
In a clean skillet over medium heat, place the assembled quesadilla. Cook for 2-3 minutes on each side until golden brown and the cheese is melted.
Cut the cooked quesadilla into wedges. Serve hot with additional lime wedges, fresh cilantro, and sour cream or salsa on the side.
For a spicy kick, add a touch of hot sauce or diced chipotle peppers to the filling mixture. You can also customize these quesadillas by adding ingredients like black beans, corn, or different types of cheese for variation.
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442
45g
25g
18g
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