15 Minute Chicken Guacamole Quesadillas
Designed to be fast and effortless, these Chicken Guacamole Quesadillas will have you coming back for more. Don't forget the freshly chopped Pico de Gallo!
- 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
For the Guacamole:
- 1 avocado
- 2-3 tablespoons finely chopped onion
- 1 lime
- 1/4 teaspoon salt (plus more to taste)
For the Pico de Gallo:
- 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.
Sometimes it's easiest to use a plate to flip the quesadilla. Hold a plate face down directly above the quesadilla that's cooking in a skillet. Flip the plate and skillet over at the same time and the quesadilla will now be on the plate and can be easily slid back into the skillet to cook the other side.
For speed I put the Guacamole and Pico de Gallo on top of the quesadilla, but you are welcome to put the fixings inside as well.
I typically use the upper portions of the cilantro stems along with the leaves. You can twist off the thicker, bottom portion of the stems and discard.