Chicken and Avocado Quesadillas

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  • 2 (10 inch) tortillas (corn tortillas for gluten-free)
  • 1 cup montery jack cheese, shredded
  • 1/2 cup cooked chicken, sliced or shredded
  • 1/2 avocado, sliced
  • 1/4 cup salsa verde 
  • 1 tablespoon cilantro, chopped


  1. Heat a pan over medium heat, place one tortilla in the pan, sprinkle half of the cheese followed by the chicken, avocado, salsa verde, cilantro, the remaining cheese and remaining tortilla.
  2. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

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