We’ve been into chicken quesadillas lately. I’m finding that you can pretty much throw anything in a quesadilla and it tastes good. Especially when you top it with guacamole.
Big A loves helping me make these but only likes beans and cheese on her quesadilla. Little D will basically eat anything wrapped in a tortilla. He’s very much into “dipping” so we give it to him pieces of food with a mound of guacamole and watch him happily make a huge mess.
This meal works for lunch or a quick, no-hassle dinner. What do you put in your quesadillas?
- Whole wheat tortillas (I use the Trader Joe's whole wheat wraps with olive oil)
- Mexican cheese blend or cheese of choice
- 1 breast cooked chicken
- ½ can of black beans rinsed and drained (or more if you like!)
- 1 tsp oil
- ½ tsp cumin
- ½ tsp garlic powder
- 1-2 ripe tomatoes, chopped (other veggies would work like spinach and green or red peppers)
- 1 ripe avocado
- 1 Tbsp plain yogurt
- 1 Tbsp salsa
- salt to taste
- Rinse the beans and put about half of it in a small bowl mixing it with oil, cumin and garlic powder and mash with a fork. Shred the chicken breast. Preheat the skillet or grill.
- Take one tortilla and top with beans, shredded chicken, cheese and tomato (hint: if they are too thick they will be hard to flip).
- Top with another tortilla. Use butter or cooking spray on the griddle or skillet and place uncooked quesadilla on it. Cook on both sides until browned and cheese melts (be very careful while flipping!). We usually make two of these.
- Make the guacamole last by scooping avocado into a bowl. Add yogurt cream and salsa. Mash together and add salt to taste.
- Cut the quesadillas with pizza cutter in little triangles on a serving dish and let everyone grab one (or more) and top with guacamole.