Chicken, cheese and guacamole quesadillas

Posted August 1, 2023 by: Admin #Kitchen

A delicious trip to Mexico awaits you, as we savor the essence of traditional quesadillas – wheat tortillas brimming with crispy breaded chicken, velvety cheese, fragrant spices and tender mushrooms. This comforting dish seduces the taste buds with its rich flavors and ease of preparation. A seductive mix of textures awaits you: crispy chicken harmonizes with gooey cheese, while spices give it a delicious kick. Earthy mushrooms add depth to this comforting creation. Thanks to its simplicity, this Mexican treasure promises an easy and satisfying culinary experience for all. Come on board this flavor-filled adventure and savor every bite of these mouth-watering quesadillas.


Reasonsto love this dish:

These treats are incredibly delicious and offer a delightful journey for your taste buds. They can be effortlessly adapted to vegetarian and gluten-free diets, making them a versatile choice. Ideal for sharing, they can be arranged on a board for a simple dinner party with family or friends.

The ingredients:

  • Ingredients
  • 2 tortillas
  • 180 g chicken cutlet (1 large or 2 small)
  • 120 g cheddar cheese
  • 1 avocado
  • 1 tablespoon guacamole spice (Old El Paso type)
  • ¼ lime juice
  • ½ yellow onion
  • 100 g button mushrooms (without stems)
  • Salt
  • Pepper
  • 1 teaspoon cayenne pepper
  • 1 egg
  • A little flour
  • Panko breadcrumbs


  1. Start by slicing the mushrooms and onion. In a frying pan over high heat, sauté the onion rings in a drizzle of olive oil. Stir often, and when they begin to caramelize, add the sliced mushrooms. Season with salt and pepper, and if the mushrooms stick, add a light drizzle of olive oil. Cook the mixture, stirring occasionally, then set aside.
  2. Take the chicken cutlet and cut into coarse pieces. In a bowl, prepare a coating mixture by combining flour, beaten egg, Panko breadcrumbs and cayenne pepper.
  3. Heat the olive oil in another pan over medium heat and add the chicken pieces. Brown on both sides.
  4. While the chicken is cooking, prepare the guacamole by mashing the avocado with the guacamole spices and lime juice. Taste to check seasoning and adjust if necessary.
  5. In a separate pan, off the heat, drizzle olive oil over a tortilla. Top with half the cheddar, then the guacamole, sautéed vegetables and chicken pieces. Add the remaining cheddar and place a second tortilla on top.
  6. Gently press the stacked tortillas together with your hands and return the pan to low heat. Cover the pan and, after about 10 minutes, carefully turn it over to brown the other side. Continue to cover and cook for a further 10 minutes, until the cheese has melted.
  7. Finally, cut the assembled quesadilla into four equal slices and serve piping hot!

Storage instructions:


Nous conseillons de consommer ces quesadillas rapidement, de préférence dans les 24 heures, car les tortillas ont tendance à rassir rapidement et le guacamole risque de noircir. Néanmoins, vous pouvez préparer le poulet pané et les légumes un jour à l’avance ou même avant.

Pour les réchauffer, il suffit de les placer dans une poêle à frire à feu doux avec un couvercle pour un processus rapide et facile. S’il vous reste des tortillas, enveloppez-les soigneusement dans du papier d’aluminium et consommez-les dans les 72 heures.



Thanks for your SHARES!

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