Chicken and Avocado Quesadillas

Our dietitians' favourite

Delicious, protein-rich and easy. - Recipe by Chef Josée Robitaille.

  • Prep: 45 min
  • Cooking: 30 min
Yields 4 servings
chicken and avocado quesadillas

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 ripe avocado pitted and pureed
  • 1 cup (250 mL) Canadian Monterey Jack Cheese shredded
  • Salsa (optional)
  • Fresh coriander (optional)

Preparation

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.

Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.

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.

Tips

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Nutritional information

Per serving
Energy: 523 Calories
Protein: 35 g
Carbohydrate: 40 g
Fat: 25 g
Fibre: 9.1 g
Sodium: 669 mg

Top 5 Nutrients

(% DV*)
Calcium: 28 % / 304 mg
Folate: 61 %
Niacin: 57 %
Phosphorus: 41 %
Selenium: 77 %