Creamy Shredded Chicken Quesadilla
These Creamy Shredded Chicken Quesadillas are so good for a quick lunch or easy dinner. You get a crisp tortilla on the outside and a creamy, spiced filling inside. I like how the yogurt adds a light tang, and the bell pepper adds a fresh crunch. The shredded chicken breast is the perfect protein to soak up the paprika, cayenne, and chili powder. Grab a ripe avocado to make the sauce, and you have a full meal in minutes.
Ingredients
Shredded Chicken Mix
- 2 oz cooked chicken breast shredded
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp oregano
- ½ tsp paprika
- ¼ tsp cayenne powder
- ¼ tsp chili powder
- ½ cup yogurt
- Bell pepper sliced
- Cheddar cheese shredded
Avocado Sauce
- 1 avocado
- 1 small jalapeno seeded for less heat
- Handful cilantro
- 1 tsp minced garlic
- Juice of half a lime
- ¼ cup water
- Salt to taste
Instructions
- Shred the cooked chicken and set it aside.
- In a pan over medium heat, sauté sliced bell pepper and onion with a bit of oil. Cook for about 5 minutes until they soften and start to caramelize.
- Chop the bell pepper in small chunks.
- In a bowl, mix the shredded chicken with yogurt, onion powder, garlic powder, oregano, paprika, cayenne, and chili powder, followed by the caramelized peppers and onions,
- Lay a tortilla flat, place the chicken mixture on one side, and shredded cheddar cheese.
- Fold the tortilla in half and place it on a dry, preheated skillet over medium heat.
- Toast for about 2 minutes on each side until crisp.
- Blend avocado, jalapeno, cilantro, garlic, lime juice, water, and salt until smooth for the sauce.
- Cut the quesadillas and serve with the avocado sauce.