15 Minute Chicken Guacamole Quesadillas
Designed to be fast and effortless, these Chicken Guacamole Quesadillas will have you coming back for more.
- 1 chicken breast
- 2 flour tortillas
- 1 cup cheese (Monterey Jack)
- 1 tablespoon crushed New Mexican chile (or your choice of chili powder)
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- freshly cracked black pepper
- 1-2 tablespoons olive oil
- 2-3 tablespoons chopped onion
- 1 avocado
- 2-3 tablespoons finely chopped onion
- 1 lime
- 1/4 teaspoon salt (plus more to taste)
- 2 tomatoes
- 1/2 onion
- 1 jalapeno
- 15-20 sprigs cilantro
- 1 lime
- 1/4 teaspoon salt
- Chop a single chicken breast into bite-sized pieces and combine with the seasoning ingredients in a bowl. I used 1 Tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder, 1/4 teaspoon salt, freshly cracked pepper, and 1 Tablespoon olive oil.
- Saute 2-3 Tablespoons of chopped onion in a drizzle of oil over medium high heat for a few minutes. Add the chicken and cook 3-5 minutes per side or until done. Set aside until needed.
- For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse. Peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add 1/4 teaspoon salt and the juice of a 1/2 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary.
- For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level, adding more if necessary.
- Briefly heat up two tortillas in a wide skillet. Add the cooked chicken and plenty of cheese to a single tortilla and top with the other tortilla. Cook for a couple minutes on each side over medium heat or until the tortillas turn golden brown.
- Cut the quesadilla into quarters and top with Guacamole, Pico de Gallo, and hot sauce. Serve immediately.
Don't forget the freshly chopped Pico de Gallo! I used 1 Tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder, 1/4 teaspoon salt, freshly cracked pepper, and 1 Tablespoon olive oil.
Saute 2-3 Tablespoons of chopped onion in a drizzle of oil over medium high heat for a few minutes. Add the chicken and cook 3-5 minutes per side or until done. For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse.
Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl.
Add 1/4 teaspoon salt and the juice of a 1/2 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary. For the Guacamole, finely chop 2-3 tablespoons of onion.
Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Taste for salt level, adding more if necessary.
Briefly heat up two tortillas in a wide skillet. Add the cooked chicken and plenty of cheese to a single tortilla and top with the other tortilla.
Cook for a couple minutes on each side over medium heat or until the tortillas turn golden brown. Cut the quesadilla into quarters and top with Guacamole, Pico de Gallo, and hot sauce.