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Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

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These Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa are crispy, cheesy, and packed with flavorful fillings. Topped with a bright homemade salsa, they make a quick, satisfying lunch or dinner with a fresh twist.

Ingredients

  • For the quesadillas:
  • 2 cooked chicken breasts, shredded or chopped
  • 1 bell pepper (any color), thinly sliced
  • 1 ripe avocado, sliced or mashed
  • 1 1/2 cups shredded cheddar, Monterey Jack, or cheese blend
  • 4 large flour tortillas
  • 1 tablespoon olive oil or butter
  • Salt and pepper, to taste
  • Optional: 1/4 cup red onion or 1 jalapeño, sliced
  • For the cilantro salsa:
  • 1/2 cup fresh cilantro, chopped
  • 1 tomato, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, minced (optional)
  • 1 tablespoon lime juice
  • Salt, to taste

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté bell pepper with salt and pepper until softened and slightly charred, about 5–6 minutes. Set aside.
  2. In a bowl, mix cilantro, tomato, red onion, lime juice, salt, and optional jalapeño to make the salsa. Set aside.
  3. To assemble each quesadilla: lay one tortilla flat, sprinkle on cheese, then layer with chicken, sautéed peppers, avocado slices, and more cheese. Top with a second tortilla.
  4. Heat a skillet over medium heat with a bit of oil or butter. Cook each quesadilla for 3–4 minutes per side, or until golden brown and cheese is melted.
  5. Remove from pan, let cool slightly, then slice into wedges and serve topped with cilantro salsa.

Notes

  • Substitute chicken with black beans, steak, or mushrooms for variety.
  • Brush tortillas with oil for extra crispness.
  • Make salsa up to a day in advance and store covered in the fridge.
  • Use gluten-free tortillas if needed.
  • Reheat quesadillas in a skillet or toaster oven to keep them crispy.

Nutrition

Find it online: https://cookedbymaya.com/chicken-pepper-avocado-quesadillas-with-fresh-cilantro-salsa/