Description
These bite-sized mini chicken quesadillas with creamy avocado are the perfect healthier appetizer or snack. Quick to prepare and bursting with flavor, they’re a crowd-pleaser when paired with salsa!
Ingredients
Scale
- 8 mini street taco flour tortillas
- 1 ½ cups diced or shredded chicken
- ¾ cup shredded Monterey Jack cheese
- 1–2 tbsp neutral oil (for frying)
- 2 ripe avocados
- 2 garlic cloves, minced
- ¼ tsp salt
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1 tbsp finely diced jalapeno pepper (optional)
Instructions
- Prepare the guacamole: In a medium-sized bowl, mash the avocados. Stir in minced garlic, salt, cilantro, lime juice, and jalapeno (if using).
- Assemble the quesadillas: Spread a thin layer of guacamole on one side of each tortilla. Add a layer of chicken on top of the guacamole, then sprinkle with shredded cheese. Fold the tortillas in half to enclose the filling.
- Cook the quesadillas: Heat a skillet over medium heat and add oil. Once hot, cook the quesadillas for 3-4 minutes on each side, until golden brown and the cheese has melted. Add more oil as needed to prevent sticking or burning.
- Serve: Serve warm with leftover guacamole, shredded lettuce, fresh pico, salsa, or your favorite toppings.
Notes
- For extra flavor, you can use grilled or rotisserie chicken for the quesadilla filling.
- Customize the guacamole with additional ingredients like tomatoes or onions for a different twist.
- For a spicier kick, add more jalapenos or some hot sauce to the quesadillas or guacamole.
Nutrition
- Serving Size: 2 quesadillas
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg