Chicken Quesadillas with Homemade Guacamole
These chicken quesadillas are one of our ultimate comfort meals and a recipe we come back to constantly. They’re crispy, cheesy, packed with flavour, and so easy to customize with whatever you have in the fridge. Between the buttery peppers and onions, seasoned chicken, melty cheddar, and fresh homemade guac, every bite just hits. Perfect for cozy nights, casual dinners with friends, or when you want something delicious without overthinking it.
Chicken Quesadillas with Homemade Guacamole
Ingredients
For the Veggies
- 1 yellow onion sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- Butter for cooking
For the Chicken
- 2 chicken breasts diced into small pieces
- Olive oil
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp cumin
- Salt and pepper to taste
- Splash of water if needed
For the Guacamole
- 2 avocados
- Juice of 1 lime
- 1 handful cilantro chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- Olive oil to taste
For Assembly
- Mild orange cheddar grated
- Old white cheddar grated
- Large tortillas
- Olive oil
- Sour cream for serving
Instructions
- Start by cooking the veggies. In a large skillet, melt a good chunk of butter over medium heat and add the sliced onion. Cook slowly until softened, lightly golden, and caramelized. Add the sliced peppers and continue cooking until tender and cooked through. Remove from the pan and set aside.
- Next, cook the chicken. Heat olive oil in the same skillet over medium heat and add the diced chicken breast. Cook until almost fully cooked through, then season with the sweet paprika, dried thyme, cumin, salt, and pepper. Let it cook for another 2 minutes so the spices coat the chicken well. If the pan starts sticking, add a small splash of water. Remove from heat and set aside.
- For the guacamole, mash the avocados in a bowl and stir in the lime juice, cilantro, minced garlic, salt, pepper, and a drizzle of olive oil. Mix until creamy and well combined. Adjust seasoning to taste.
- To assemble the quesadillas, heat a skillet over medium-low heat with a drizzle of olive oil. Place one tortilla into the pan and layer with the cooked peppers and onions, chicken, and a generous amount of both cheddar cheeses. Fold the tortilla over and cook low and slow until golden brown on the bottom, about 4 minutes.
- Carefully flip and cook the other side until crispy and the cheese is fully melted. Remove from the pan and let cool slightly before slicing.
- Serve warm topped with sour cream and homemade guacamole.
