Chicken Bacon Avocado Quesadilla Recipe

Prepare proteins and produce

If chicken is not cooked, sauté two boneless skinless chicken breasts (about 12–14 oz total) with 1 tsp oil, salt and pepper over medium heat until internal temp reaches 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then shred or dice into bite-size pieces. Cook bacon in a skillet until crisp, drain on paper towels and chop into bite-size pieces. Dice avocado and tomatoes; finely dice red onion; chop cilantro.

In a bowl, gently toss the diced avocado with 1 tablespoon lime juice and a pinch (about 1/8 tsp) of salt to prevent browning and add flavor. Combine shredded chicken, chopped bacon, tomatoes, red onion (if using) and cilantro in a medium bowl. Add 1/2 tsp salt and 1/4 tsp black pepper and fold in cheeses, leaving about 1/4 cup of each cheese aside for finishing. Taste and adjust seasoning.

Assemble

Heat a large nonstick or cast-iron skillet over medium heat. Lightly butter or brush one side of a tortilla with melted butter or oil. Place the tortilla buttered-side down on a clean work surface. Spread approx. 3/4 cup of the chicken-bacon-avocado-cheese mixture over half of the tortilla, leaving a 1/2-inch border. Sprinkle a tablespoon of reserved cheese over the filling, then fold the tortilla in half to form a half-moon. Repeat to assemble remaining tortillas.

Cook

Place one assembled quesadilla in the preheated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Reduce heat slightly if tortilla browns too quickly. Transfer to a cutting board and let rest 1 minute before slicing into 3 wedges. Repeat with remaining quesadillas, adding more butter or oil to the pan as needed (about 1/2 tablespoon per quesadilla).

If you have house-made salsa ready, warm briefly or serve at room temperature. Spoon sour cream into a small ramekin; optionally thin with 1 teaspoon water or lime juice for a drizzleable consistency.

Plate each quesadilla (one per 2 people or whole for 1 person) with a side of sour cream and salsa. Garnish with extra cilantro and lime wedges. Serve immediately while hot and cheese is gooey.