Description
Delicious Chicken, Pepper & Avocado Quesadillas served with a vibrant cilantro salsa.
Ingredients
Scale
- 2 poblano peppers
- 1–2 serrano or jalapeño peppers
- 1 garlic clove
- 1 cup fresh cilantro
- 2 green onions
- 1 tablespoon lime juice
- 4 tablespoons olive oil
- Sea salt
- 2 cups cooked shredded chicken
- 4–6 flour tortillas
- 2 ripe avocados
- 1 cup cooked rice
- 1/2 cup green salsa
- 1 1/2 cups shredded cheese
- Greek yogurt or sour cream
Instructions
- Begin the magic by broiling the poblanos and serrano or jalapeño peppers alongside a garlic clove until they are beautifully charred.
- While the peppers are roasting, chop the freshly washed cilantro, green onions, and a well-roasted garlic clove once cooled.
- After the peppers have steamed in the foil, unwrap them and peel off the charred skin.
- Take a flour tortilla and layer it with shredded chicken, roasted pepper strips, slices of creamy avocado, cooked rice, and a generous sprinkle of shredded cheese.
- Heat your skillet over medium heat and add a tablespoon of olive oil. Carefully place the quesadilla in the skillet.
- Finally, serve your delicious quesadillas warm, accompanied by the freshly made cilantro salsa.
Notes
For easier flipping, you can cut the quesadilla in half after cooking one side before flipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 850 mg
- Protein: 36 g