Chicken and Cheese Quesadilla

Chicken and Cheese Quesadilla
Yield: 16 wedges Start to Finish 200°F 20 mins


  • 4 9 - 10 inches flour tortillas
  • 1 cup shredded cheddar or Monterey Jack cheese (4 oz.)
  • 1 cup shredded cooked chicken
  • 1 avocado, halved, seeded, peeled, and cut into 12 slices
  • 2 tablespoons butter

Make It

1. Preheat oven to 200 degrees F. Lay the tortillas on a clean work surface. Put 1/4 of the cheese, 1/4 of the chicken, and 3 slices of avocado on one side of each tortilla. Fold the tortillas in half and press gently to close.

2. Melt 1 tablespoon of the butter over medium heat in a 12-inch skillet or large griddle. Add two of the quesadillas and cook for 3 to 4 minutes, or until the cheese begins to melt and the tortilla starts to brown (use a spatula to peek underneath). Turn and cook the other side for 2 or 3 minutes or until golden brown. Put the quesadillas on a baking sheet and keep them in the warm oven while you cook the remaining quesadillas in the remaining 1 tablespoon butter.

3. Slice the quesadillas into quarters and serve with seasoned black beans, a salad, or salsa.

Nutrition Facts

Amount Per Serving: cal. (kcal): 105, Fat, total (g): 7, chol. (mg): 19, sat. fat (g): 3, carb. (g): 6, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, fiber (g): 1, pro. (g): 5, vit. A (IU): 146, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): , sodium (mg): 107, Potassium (mg): 79, calcium (mg): 71, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.