Mexican Quesadilla with Homemade Guacamole

Name: Mexican Quesadilla with Homemade Guacamole
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g chicken breast fillet; 8 pcs large flour tortillas; 250 g shredded cheese (cheddar or mozzarella); 1 pc bell pepper (red or green); 1 pc small red onion; 100 g sweet corn (canned or frozen); 400 g black beans (drained); 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 2 tbsp olive oil; null to taste salt; null to taste pepper; 3 pcs ripe avocados; 1 pc lime (juice); 0.25 pc small red onion (for guacamole); 0.25 bunch fresh cilantro; 0.5 pc jalapeño pepper (optional)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Create a true Mexican vibe at home with this simple yet delicious quesadilla recipe! The perfect harmony of crispy tortilla, melted cheese, and spicy chicken awaits you. The fresh, homemade guacamole crowns the experience with a touch of piquant flavor and creamy texture. It's an ideal choice for a quick dinner or a friendly gathering, guaranteed to be a crowd-pleaser!

Steps

Prepare the Filling

Dice the chicken breast, bell pepper, and red onion. Heat 1 tbsp olive oil in a skillet over medium heat, then sauté the chicken for 5-7 minutes until cooked through. Remove from the skillet and set aside.

Sauté Vegetables

In the same skillet, if needed, add a little more olive oil. Add the diced onion and bell pepper, and sauté for 5-7 minutes until softened. Stir in the corn, drained black beans, ground cumin, chili powder, and smoked paprika. Cook for another 2-3 minutes, then stir the chicken back in. Season with salt and pepper to taste, and remove from heat.

Make Guacamole

Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash roughly with a fork. Add the lime juice, finely chopped red onion, chopped cilantro, and optional finely diced jalapeño. Season with salt to taste and mix thoroughly.

Cook Quesadillas

Heat a large skillet or griddle over medium heat without oil. Place one tortilla in the skillet. Sprinkle a layer of shredded cheese on one half of the tortilla, then pile some of the chicken and vegetable filling on top. Sprinkle with a little more cheese, then fold the other half of the tortilla over. Cook each side for 3-4 minutes until golden brown and the cheese is melted. Repeat with the remaining quesadillas.

Serve

Remove the cooked quesadillas from the skillet, cut them in half or quarters, and serve immediately with the fresh homemade guacamole.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	18g	45g
Fat	15g	38g
Carbohydrate	18g	45g
Fiber	4g	10g
Sugar	2g	5g

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poultry

sautéed

everyday

main course

crispy

Mexican

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Hot

Mexican Quesadilla with Homemade Guacamole

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Filling

Sauté Vegetables

Make Guacamole

Cook Quesadillas

Serve

Extra Tips

► Don't overfill your quesadillas, as they will be harder to flip and cook evenly.

► Guacamole is best fresh, but if you prepare it in advance, cover it tightly with plastic wrap to prevent browning.

► Experiment with spices! Add a pinch of cayenne pepper if you like even spicier flavors.

Nutrition