We could eat Mexican food almost every night of the week. Well, most nights. The only thing stopping us is the long list of ingredients that most recipes call for. Not with these chicken and avocado quesadillas! Most of the ingredients you probably already have in your house, and with minimal prep and cook time, you can have these cheesy slices of heaven on the table before you know it. Serve with a heaping dollop of sour cream and salsa and you’ve got your weeknight dinner dilemma solved. Makes 4 quesadillas.
4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 c scallions, diced
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter
1. Saute the scallions for 2-3 mins until softened. Add the chicken, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through. Flip it once during cooking to get an even cook. Remove the chicken and scallions to a plate and rinse out the skillet.
2. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and coat with butter. Layer one side of the tortilla with chicken, avocado, and a little cheese. Flip tortilla using tongs and press down. Cook for about 1-2 mins on each side or until golden brown and crispy.
3. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.