Chicken Quesadillas with Fruit Salsa and Avocado Cream
Elevate your weeknight dinner game with these vibrant Chicken Quesadillas with Fruit Salsa and Avocado Cream—a perfect fusion of bold flavors and fresh, wholesome ingredients. Juicy, spiced chicken pairs beautifully with gooey melted cheddar in lightly crisped flour tortillas, while a tropical fruit salsa made of ripe mango, pineapple, and zesty lime adds a refreshing twist. To top it all off, a luxuriously smooth avocado cream sauce brings creamy, tangy perfection to every bite. This easy-to-make recipe, ready in under 45 minutes, is ideal for family dinners, casual gatherings, or even a quick snack. Serve these quesadillas warm and let the bright salsa and creamy avocado dip take your taste buds on an unforgettable journey. Perfect for fans of Tex-Mex, this recipe is the ultimate combination of savory, sweet, and creamy.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Large flour tortillas
- 2 cups Shredded cheddar cheese
- 1 piece Fresh mango
- 1 cup Fresh pineapple
- 1 piece Red bell pepper
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 piece Jalapeño (optional)
- 2 pieces Ripe avocado
- 0.5 cup Sour cream
- 1 piece Garlic clove
Instructions
Season chicken breasts with olive oil, cumin, chili powder, garlic powder, salt, and black pepper.
Heat a large skillet over medium heat and cook the chicken breasts for 6-8 minutes on each side, or until fully cooked. Let the chicken cool, then shred it using two forks.
Prepare the fruit salsa by dicing the mango, pineapple, and red bell pepper finely. Mince the jalapeño if using. Combine these with chopped cilantro and lime juice in a bowl. Mix well and set aside.
For the avocado cream, scoop the flesh of the avocados into a blender. Add sour cream, lime juice, and a minced garlic clove. Blend until smooth and creamy. Adjust salt to taste if needed.
Assemble the quesadillas by spreading shredded chicken and a generous amount of cheddar cheese evenly over one half of a flour tortilla. Fold the other half over the filling.
Heat a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas.
Slice the quesadillas into wedges and serve warm with the fruit salsa and avocado cream on the side.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.2 g | 249% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 63.0 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2172 mg | 167% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
