Nothing better that a light and healthy Grilled Chicken & Avocado Quesadilla for lunch, dinner or snack time!
Lately I am really loving avocados.
I’ve always liked them, loved them in fact.
On sandwiches like a turkey & avocado, or BLT&A. So good.
And in mexican food. Guacamole is simply wonderful. And I make a really mean quad if I do say so myself.
(Speaking of which… I think it’s time to share a guac recipe around here…)
But lately they’ve been on my mind a lot.
I’ve put them on every sandwich and wrap I’ve made this week, plus in two kinds of quesadillas and I’ve even been eating them by themselves with just a little seasoning sprinkled on top.
Oh and on toast.
I had avocado on Toast. And it was fantastic.
I especially loved them in my first round of quesadillas this week so I whipped up another batch for lunch the next day.
And the sauce!
Keep it comin….
Zesty and creamy. A perfect pairing to an avocado quesadilla.
Grilled Chicken & Avocado Quesadillas with Creamy Cilantro Ranch
- 2 chicken breasts, pounded to even thickness
- 1/8 teaspoon chili powder, cayenne pepper, onion powder, garlic powder, salt. pepper
- 1 teaspoon adobo spice blend (or taco seasoning)
- 1 avocado, thinly sliced
- 1/2 white or yellow onion, diced
- 1 bunch of cilantro, stems removed and roughly chopped
- 2 cups mozzarella cheese, shredded
- 8 whole wheat flour tortillas
- 1 cup sour cream
- 1 tablespoon dry ranch mix
- 1/4 teaspoon lime juice
- 1/4 teaspoon garlic powder
- Fire up the grill to a medium-high heat. In a small bowl, mix together seasonings (minus adobo seasoning.) Sprinkle over chicken breasts and massage into meat. Place on the grill and cook 5-7 minutes on each side, or until cooked through with a slight char on the edges.
- While the chicken is cooking, prepare your tortillas. Spread 1/2 cup cheese onto a tortilla. Top with 1/4 of your sliced avocado, 1-2 tablespoons diced onion, and a sprinkle of cilantro. Sprinkle on a pinch of your adobo spice blend. Repeat with 3 more tortillas.
- Place quesadilla on the grill and cook until cheese is melty, flipping halfway through (if your grill bars are wide, you can lay down a piece of foil.) Use a pizza cutter to slice quesadillas into sections.
- While quesadillas are cooking, prepare ranch. In a food processor, combine sour cream, half of the cilantro, ranch dip, lime juice, and garlic powder. Pulse until creamy. Pour into a small serving dish and serve with quesadillas.