Spicy Chicken Quesadillas with Avocado Crema Recipe

Prep Time 20 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: ,
Cuisine: ,
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

A flavorful and satisfying Mexican-inspired dish featuring tender, spicy chicken, melted cheese, and crispy tortillas, served with a creamy, zesty avocado crema. Perfect for lunch, dinner, or game-day snacking, this easy-to-make recipe balances heat and creaminess for a crowd-pleasing treat.

Ingredients
    For the Spicy Chicken Filling:
  • 2 tbsp olive oil
  • 500 g boneless, skinless chicken breasts, cut into thin strips
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0 tsp 0.5 cayenne pepper (adjust to taste)
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • Salt and black pepper to taste
  • 1 small onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • Juice of 0.5 lime
    • For the Quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp butter (for cooking)
    • For the Avocado Crema:
  • 1 ripe avocado
  • 0 cup 0.5 sour cream or Greek yogurt
  • 1 of Juice lime
  • 1 tbsp fresh cilantro, chopped
  • Salt to taste
  • 1 clove garlic, minced (optional)
    • Optional Toppings:
  • Fresh cilantro leaves
  • Sliced jalapeños
  • Salsa or pico de gallo
Instructions
    Prepare the Chicken Filling
  1. 1
    Heat olive oil in a large skillet over medium heat.
  2. 2
    Add the chicken strips and season with smoked paprika, chili powder, cayenne pepper, cumin, garlic powder, onion powder, salt, and black pepper.
  3. 3
    Cook for 5–7 minutes, stirring occasionally until chicken is lightly browned and cooked through.
  4. 4
    Add chopped onions, bell peppers, and minced garlic to the skillet and sauté for another 3–4 minutes until vegetables are tender.
  5. 5
    Squeeze lime juice over the mixture, stir, and remove from heat.
    6. Make the Avocado Crema
  6. 6
    In a small bowl, mash the avocado until smooth.
  7. 7
    Mix in sour cream or Greek yogurt, lime juice, cilantro, salt, and optional garlic.
  8. 8
    Stir until creamy and set aside in the refrigerator until ready to serve.
    9. Assemble the Quesadillas
  9. 9
    Lay a tortilla flat on a clean surface.
  10. 10
    Spread a layer of shredded cheese evenly over half of the tortilla.
  11. 11
    Add a generous portion of the chicken and pepper mixture on top of the cheese. Sprinkle a little more cheese over the chicken (this helps bind the quesadilla). Fold the tortilla over to cover the filling.
    12. Cook the Quesadillas
  12. 12
    Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter. Place the folded quesadilla in the skillet and cook for 2–3 minutes on each side until golden brown and crispy, and cheese is fully melted. Repeat with remaining tortillas and filling.
    13. Serve
  13. 13
    Slice each quesadilla into wedges and serve immediately. Drizzle or serve alongside the avocado crema and optional toppings like fresh cilantro, jalapeños, or salsa.
Note

For extra heat, add finely chopped jalapeños to the chicken filling.

Quesadillas can also be baked at 180°C for 8–10 minutes for a less hands-on method.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.

For a dairy-free version, use vegan cheese and plant-based yogurt in the crema.

Keywords: Spicy Chicken Quesadillas, Quick Mexican Recipes, Easy Dinner, Crowd-Pleasing Snacks
Read it online: https://petitepanini.com/recipe/spicy-chicken-quesadillas-with-avocado-crema-recipe/