Total Recipe Yield: 8 quesadillas
Portion Size: 1 six-inch quesadilla
Vegan:听狈辞
LO Vegetarian: No
Contains Pork:听狈辞
Contains Alcohol:听狈辞
Ingredients
- 2 teaspoons聽vegetable oil
- 1.25 pounds chicken breast tenders
- 1/2 white onion, chopped
- 1 chipotle in adobo sauce
- 1 tablespoon adobo sauce
- Vegetable oil spray
- 16 6-inch tortillas聽
- 2 avocados, sliced
- 8 oz. cheddar jack cheese, shredded
- Hot sauce or salsa
Directions
- Heat oil in skillet on medium heat. Saute onions 3-5 minutes or until almost tender but not browned. Shift to sides of pan.
- Add chicken breast tenders to pan. Cook 3 minutes until browned on one side. Flip chicken tenders and cook 3 minutes more until browned.
- Cover pan, reduce heat to medium-low, and cook 3-5 minutes until tenders are cooked through and no longer pink inside.
- Place chicken and onions in food processor with chipotle and adobo sauce. Process until evenly shredded.
- Warm griddle on medium-low.聽
- Spray griddle with oil. Place one tortilla on griddle. Top with chicken mixture, shredded cheese, and avocado slices. Cover with second tortilla.聽
- Cook until lightly browned. Flip and cook on second side until lightly browned and cheese is melted.聽
- Repeat with remaining tortillas, chicken, cheese, and avocado.
- Allow each quesadilla to cool 2-3 minutes. Cut into 4 wedges and serve with hot sauce or salsa.
Why did you choose to submit this recipe?
"This recipe is a family classic. It is easy to prepare, flavorful, and nutritious, and everyone in our family loves it. It can be adapted for those who prefer more or less cheese or avocado. Leftover chicken filling can be used to make a quick lunch the next day." -聽Jackie Chuter
