Smoky Cheese and Chicken Quesadillas with Guacamole
Get ready to elevate your Tex-Mex game with these smoky cheese and chicken quesadillas served alongside a zesty homemade guacamole! This irresistible recipe features tender, spice-rubbed chicken seasoned with smoked paprika, cumin, and garlic powder, paired with a blend of melty cheddar and Monterey Jack cheese for a rich, smoky flavor in every bite. Fresh cilantro adds a burst of brightness to balance the cheesy indulgence, while perfectly crisped flour tortillas create the ultimate handheld delight. The creamy guacamole, made with ripe avocados, a squeeze of fresh lime juice, and a hint of jalapeño heat, provides the perfect dipping companion for these golden, cheese-filled wedges. Quick to prepare (under 40 minutes!) and perfect for sharing, this recipe makes an easy weeknight dinner or crowd-pleasing appetizer that's sure to impress. Perfect keywords: smoky quesadillas, chicken quesadillas recipe, guacamole dip, Tex-Mex comfort food.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Flour tortillas
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 0.25 cup Fresh cilantro, chopped
- 2 pieces Avocados
- 1 piece Lime, juiced
- 0.25 cup Red onion, finely chopped
- 1 piece Tomato, finely diced
- 1 piece Jalapeño, minced
- 0.5 teaspoon Salt (for guacamole)
Instructions
In a small bowl, mix smoked paprika, garlic powder, ground cumin, salt, and black pepper.
Rub the spice mixture onto both sides of the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for 4-5 minutes per side or until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before chopping into small bite-sized pieces.
In a medium bowl, mash the avocados using a fork. Add lime juice, red onion, tomato, jalapeño, and 0.5 teaspoon of salt. Stir until combined and smooth. Set guacamole aside.
Heat a clean skillet over medium heat and brush it lightly with the remaining tablespoon of olive oil.
Place a flour tortilla in the skillet and sprinkle 1/4 of the cheddar cheese, 1/4 of the Monterey Jack cheese, 1/4 of the chopped chicken, and a tablespoon of chopped cilantro evenly on one side of the tortilla. Fold the tortilla in half over the filling.
Cook the quesadilla for 2-3 minutes on each side or until golden brown and the cheese is melted.
Repeat the process with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve warm with a side of fresh guacamole.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 2.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 711 mg | 55% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 802 mg | 17% | |
*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.
