These cheesy chicken and avocado quesadillas are a quick and fun dinner for adults and kids alike. Shake them up by using your kids fave ingredients.
by Lindsay Evans
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1/2 cup (125 mL) sliced cherry tomatoes
1 yellow pepper, diced
1 avocado, peeled and diced
2 cups (500 mL) cooked shredded chicken (approx 1 bbq chicken)
1/2 cup (125 mL) salsa
1/2 cup (125 mL) sour cream
1 cup (250 mL) grated sharp cheddar cheese
10 large whole grain tortillas
Preheat oven to 250 F. Prepare all of your ingredients and set out in bowls.
Arrange the tortillas on a large work surface. Spread sour cream over half of a tortilla. Top with grated cheddar, cherry tomatoes, pepper, avocado and shredded chicken. Dollop with salsa. Fold over other half of tortilla to make a half moon shape. Repeat so you have 2 quesadillas ready for cooking.
Heat a large flat -bottomed frying pan over medium-high heat. Place 2 quesadillas in pan side-by-side and cook for about 3 minutes on each side, or until the tortilla is crisp and the cheese has melted. Transfer the quesadillas to a baking sheet and keep them warm in the oven. Repeat with the remaining quesadillas.
Cut each quesadilla into 4 wedges. Serve with salsa, sour cream and guacamole!