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Chicken Quesadillas with Salsa and Guacamole

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Quesadillas:
  • 2 tbsp olive oil
  • 2 chicken breasts (about 1 lb / 450 g), thinly sliced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 red bell pepper, sliced
  • 1 small onion, thinly sliced
  • 1½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 4 large flour tortillas (8–10 inch)
  • For the Salsa:
  • 2 ripe tomatoes, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • Salt and pepper, to taste
  • For the Guacamole:
  • 2 ripe avocados
  • 1 tbsp lime juice
  • 1 tbsp finely chopped red onion
  • 1 tbsp chopped cilantro
  • ½ jalapeño, minced (optional)
  • Salt, to taste

Instructions
 

  • Step 1: Prepare the Chicken Filling : Heat olive oil in a skillet over medium-high heat. Add chicken strips, season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Add sliced bell pepper and onion; cook for another 3–4 minutes until vegetables are softened and slightly caramelized. Remove from heat and set aside.
  • Step 2: Make the Salsa : In a bowl, combine diced tomatoes, red onion, jalapeño (if using), lime juice, cilantro, salt, and pepper. Stir well and refrigerate until serving.
  • Step 3: Make the Guacamole : In a bowl, mash the avocados with a fork until slightly chunky. Add lime juice, red onion, cilantro, jalapeño (if using), and salt. Stir to combine and cover with plastic wrap pressed against the surface to prevent browning.
  • Step 4: Assemble the Quesadillas : Lay out tortillas on a clean surface. Sprinkle half of the cheese on one side of each tortilla. Add a layer of chicken and vegetable filling. Top with remaining cheese and fold the tortilla in half to create a half-moon shape.
  • Step 5: Cook the Quesadillas : Heat a clean skillet or griddle over medium heat. Place assembled quesadilla in the pan and cook for 2–3 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted. Remove and repeat with remaining quesadillas.
  • Step 6: Slice and Serve : Slice quesadillas into wedges using a sharp knife or pizza cutter. Serve immediately with fresh salsa and guacamole on the side.