Avocado Lime Chicken Quesadillas
Avocado Lime Chicken Quesadillas
Avocado Lime Chicken Quesadillas is a Mexican recipe categorized as dinner, main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Shredded chicken, avocado, lime, cheddar, and mozzarella are folded into flour tortillas and cooked until crisp. Lime keeps the avocado tasting fresh and cuts through the melted cheese.
Mealtime: Dinner, Main Course
Type: Dinner, Main Course
Cuisine: Mexican
Dietary Preferences: Gluten-Free
Cooking Time: Under 30 Minutes
Difficulty Level: Beginner
Seasonal Preference:
Nutritional Information (per serving)
Per serving (1 quesadilla):
– Calories: 470
– Protein: 28g
– Fat: 24g
– Fiber: 6g
– Sodium: 680mg
Ingredients
- 1 lb cooked chicken breast, shredded (450g)
- 2 ripe avocados
- 1 lime, juiced
- 1 cup shredded cheddar cheese (115g)
- 1 cup shredded mozzarella cheese (115g)
- 4 large flour tortillas
- 1/4 cup fresh cilantro, chopped (15g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon onion powder (3g)
- 1/2 teaspoon ground cumin (1g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1 tablespoon neutral cooking oil, divided (15mL)
Step by Step Instructions
- Mash the avocados with the lime juice, garlic powder, onion powder, cumin, kosher salt, and black pepper.
- Fold the cooked shredded chicken and cilantro into the avocado mixture.
- Combine the cheddar and mozzarella cheeses.
- Heat a thin film of the neutral cooking oil in a large skillet over medium heat.
- Place one flour tortilla in the skillet, spread chicken-avocado filling over one half, add cheese, and fold the tortilla closed.
- Cook for 2 to 3 minutes per side, until crisp and the cheese melts; repeat with the remaining tortillas, filling, cheese, and oil.
- Rest each quesadilla for 1 minute, cut into wedges, and serve the Avocado Lime Chicken Quesadillas.
Nutritional Information
Per serving (1 quesadilla):
| Nutrient | Amount |
|---|---|
| Calories | 470 kcal |
| Protein | 28 g |
| Fat | 24 g |
| Fiber | 6 g |
| Sodium | 680 mg |
Utensils
- Large skillet or nonstick pan
- Spatula
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Lime squeezer or reamer
- Cheese grater
- Serving platter or plate
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Avocado Lime Chicken Quesadillas into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Avocado Lime Chicken Quesadillas in a 350°F oven or air fryer in a single layer; cover loosely at first if the interior could dry out, then uncover briefly to restore the exterior texture. Verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, mixing bowl, fork, large skillet, spatula.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Helpful Recipe Tips & FAQs
Can I prepare the filling ahead?
Shred the chicken and cheese up to one day ahead, but mash the avocado with lime no more than a few hours before cooking. Refrigerate each component covered.
How do I keep the tortillas crisp?
Use only a thin film of the listed oil and medium heat. Let the skillet reheat between batches and rest each quesadilla for 1 minute before cutting.
Can I make them vegetarian?
Replace the 1 pound cooked chicken with 2 cups drained black beans. Keep the avocado, lime, spices, tortillas, cheeses, and cilantro unchanged.
How should I reheat leftovers?
Reheat in a dry skillet over low heat or in a 350°F (175°C) oven until the center is hot and the tortilla is crisp; avoid the microwave if texture is the priority.