Crispy chicken quesadilla with avocado sauce 🥑

Need a quick, tasty dinner? Try these crispy chicken quesadillas with avocado sauce! A simple and super tasty dinner ready in just 30 minutes.

Hi friends,

Today I’m sharing one of my favorite recipes at the moment.

My husband said he’s never had a better quesadilla in his life (and honestly, I totally agree hehe). Juicy, spiced chicken, tender sautéed peppers, and melty cheese come together in the most irresistible way. It’s quick, simple, and so satisfying, perfect for a cozy dinner, whether you're treating yourself or someone you love. 💛

Let’s get cooking!

Ingredients for 2 large servings:

• Boneless, skinless chicken thighs – 300g

• Spices (garlic powder, onion powder, smoked paprika, spicy paprika, oregano, ground black pepper, cumin, salt) – 0.5 tsp each

• Olive oil – 1 tbsp

• Bell pepper – 1 small (you can use a mix of colors)

• Onion – 1/2 onion

• Tortillas – 2 large

• Cheddar cheese – 80g

• Gouda cheese – 80g

• Fresh cilantro – to taste

• Lime – for serving

For the avocado sauce:

• Avocado – 1 ripe

• Garlic – 1–2 cloves

• Fresh cilantro – 1/3 cup or to taste

• Juice of 1 lime

• Sour cream – 2 tbsp

• Salt and pepper – to taste

• Olive oil – 1 tsp

Instructions:

1. Prep the chicken: Cut the chicken thighs into small bite-sized pieces.

2. Season the chicken: In a bowl, mix the chicken with all the spices (garlic powder, onion powder, smoked paprika, spicy paprika, oregano, black pepper, cumin, and salt). Let the chicken marinate for a few minutes while you prep the vegetables.

3. Prep the vegetables: Slice the bell pepper into thin strips, cut the onion into rings, and crush the garlic cloves.

4. Cook the chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 7-10 minutes, stirring occasionally, until golden.

5. Add vegetables: Add the sliced bell pepper, onion, and crushed garlic to the skillet. Stir everything together and cook for an additional 3-4 minutes until the vegetables soften and become slightly caramelized, or until all ingredients are fully cooked.

6. Make the avocado sauce: While the chicken and vegetables are cooking, prepare the avocado sauce. Using a food processor or any other convenient method, combine the ripe avocado, garlic, cilantro, lime juice, sour cream, olive oil, and a pinch of salt and pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.

7. Assemble the quesadilla: Remove the chicken and vegetable mixture from the skillet. In the same skillet, heat one tortilla over medium heat. Sprinkle a generous amount of both cheddar and gouda cheese evenly over the tortilla. Once the cheese starts to melt, add a portion of the chicken and vegetable mixture on one half of the tortilla.

8. Fold and cook: Fold the tortilla over the filling, pressing gently to seal. Continue to cook for 2-3 minutes per side, or until both sides are golden brown and crispy, and the cheese is melted inside.

9. Serve: Once the quesadilla is cooked, remove it from the skillet. Optionally, add some fresh cilantro inside before folding or sprinkle it on top before serving. Let it cool for a minute or two before slicing it.

Enjoy your crispy chicken quesadilla with a creamy avocado sauce! 😊

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Wishing you a wonderful and joyful Easter weekend 🐣💛