Chicken and avocado quesadillas

At Cocina con BRA we are great fans of international cuisine and although it is not always easy to find all the ingredients, we like to customize it with the ingredients we have on hand and thus we can bring you a thousand and one recipes.

Today's recipe is very easy to make and although one of the ingredients can be more complicated to locate, such as "Cajun" spices, you can substitute them with your favorite spice, such as paprika, curry, kebab spices, etc.

Ingredients: 4 quesadillas

  • 8 wheat tortillas
  • 1 large chicken breast
  • 1 avocado
  • 8 slices of cheddar cheese
  • 120 g grated mozzarella cheese
  • 1/2 dessert spoon of "Cajun" spices
  • juice of 1/2 lime
  • fresh coriander
  • extra virgin olive oil
  • Salt


  1. First of all, we prepare the guacamole, for this we cut the avocado in half, put the meat in a mortar and season to taste with extra virgin olive oil, lime juice, chopped fresh coriander and salt.
  2. Crush with the help of a fork and reserve while we prepare the tortillas.
  3. Next we are going to cook the chicken, which we have cut into thin fillets and later into strips.
  4. Salt to taste and reserve. In a bowl add the "Cajun" spices and add a couple of tablespoons of extra virgin olive oil, mix and add the chicken. Stir well so that it covers all the chicken and reserve for a minimum of 2 hours in the fridge, well covered, although the ideal is to marinate the chicken overnight.
  5. After the time we put a 26 cm Terra frying pan on the fire and without adding any oil we add the chicken and cook it. It is not necessary that it be very toasted but well cooked. We booked.
  6. In a 24cm Terra pan , place a tortilla, then cover with a couple of slices of cheddar cheese, well distributed over the entire surface of the tortilla. Fill with 1/4 of the chicken and add 30 g of grated mozzarella cheese. We turn on the medium-low heat, so that the tortilla does not burn and the cheese melts.
  7. Next, we spread another tortilla with guacamole and place it on the tortilla that we have in the pan, leaving the guacamole on top of the mozzarella cheese.
  8. Once we see that the cheddar begins to melt and the tortilla is slightly golden, we turn it over so that the mozzarella cheese melts and the other tortilla is lightly browned.
  9. Once cooked, remove from the heat and proceed in the same way with the rest of the quesadillas. To present them, we will cut them with an Efficient bread knife into 4 portions each.

Photos and recipe by MJ .

Comments 2

claudia pamela pisfil jacinto on

hola miss chef

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