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Chicken and avocado quesadillas

Delicious, protein-rich and easy
Recipe provided by Dairy Farmers of Canada ©
Chicken and avocado quesadillas on a blue plate
8 servings / 1 hr 15 min

Prep 45 min / Cook 30 min 

Ingredients
  • 2 tsp (10 mL) olive oil
  • 1 tsp (5 mL) chili powder
  • 1 onion, minced
  • 2 cups (500 mL) shredded cooked chicken
  • 3 Italian tomatoes, diced
  • A dash of hot sauce
  • 8 6-inches (15 cm) whole grain tortillas
  • 1/2 ripe avocado, pitted and pureed
  • 2/3 cup (150 mL) lower fat Canadian Monterey Jack Cheese OR 1/2 cup (125 mL) regular Canadian Monterey Jack Cheese, shredded
  • Salsa, (optional)
  • Fresh coriander, (optional)
Directions
  1. In a skillet, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.
  2. Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.
  3. In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and fresh coriander if desired. Enjoy with a salad on the side.
Nutritional info per serving (1/2 quesadilla)
  • Calories: 255
  • Protein: 18 g
  • Total fat: 10 g
    Saturated Fat: 4 g
    Cholesterol: 36 mg
  • Carbohydrates: 22 g
    Fibre: 5 g
    Total sugars: 2 g
    Added sugars: 0 g
  • Sodium: 322 mg
  • Potassium: 348 mg