Description
Chicken, pepper & avocado quesadillas with fresh cilantro salsa are crispy, cheesy, and bursting with flavor. Juicy chicken, sautéed bell peppers, creamy avocado, and melty cheese are folded into golden tortillas and paired with a zesty, herb-packed cilantro salsa.
Ingredients
- 2 cups cooked chicken (grilled, roasted, or shredded)
- 1–2 bell peppers, sliced (red, yellow, or green)
- 1 ripe avocado, sliced
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas
- 2 tablespoons olive oil or butter (for toasting)
- Salt and black pepper to taste
- Optional: 1/4 red onion, thinly sliced; 1/2 teaspoon cumin; 1/4 teaspoon chili powder
- For the cilantro salsa:
- 1 cup fresh cilantro, packed
- 1 clove garlic
- 2 tablespoons lime juice
- 1/2 jalapeño (optional, for heat)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Optional: 1 green onion or a few slices of red onion
Instructions
- Heat a skillet over medium heat and add 1 tablespoon oil. Sauté bell peppers (and onions if using) for 4–5 minutes until soft and slightly charred. Season with salt and pepper.
- Lay tortillas on a flat surface. Sprinkle cheese on half of each tortilla.
- Layer with cooked chicken, sautéed peppers, avocado slices, and more cheese. Fold over into half-moons.
- Heat a clean skillet over medium heat with a bit of oil or butter. Toast each quesadilla for 2–3 minutes per side until golden and cheese is melted.
- While quesadillas cook, blend cilantro, garlic, lime juice, jalapeño (if using), olive oil, salt, and optional onion in a food processor until smooth or slightly chunky.
- Slice quesadillas into wedges and serve warm with cilantro salsa on the side.
Notes
- Add black beans or corn to the filling for extra texture and protein.
- Use guacamole instead of fresh avocado if preferred.
- For extra spice, add chili powder, hot sauce, or extra jalapeño to the salsa or filling.
- Freeze cooked quesadillas between layers of parchment and reheat in oven or air fryer for crispiness.
- Cilantro salsa can be made up to 3 days ahead and stored in the fridge.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 3g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg
