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We're off to Mexico with traditional quesadillas, wheat tortillas filled with meat (in this case, pieces of crispy breaded chicken ), runny cheese,spices and mushrooms: a comforting dish, full of flavor and super easy to make.
If you love Mexican cuisine, you'll love this chicken with chimichurri sauce or this poblano rice with spicy chicken.
💙 Why you'll love them
- They are very tasty and allow you to travel a little.
- They are easy to make vegetarian and gluten-free
- Perfect for sharing : on a plank for a no-holds-barred dinner, with family or friends.
🌮 Ingredients
Find the main ingredients just below and the quantities in the recipe card below.
- Wheat tortillas: also known as wraps.
- Chicken: as a cutlet or fillet, it's more practical.
- Cheddar cheese: buy a block and grate it yourself, it's much better!
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Guacamole spices: there are some ready-made ones, or you can create your own here.
- Vegetables: button mushrooms and onions
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Panko flour and breadcrumbs for the breading
✅ Vegetarian and gluten-free version
- To make the recipe vegetarian: replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc.) and check that your cheddar cheese contains no animal rennet.
- To make the recipe gluten-free: buy gluten-free tortillas and use classic gluten-free breadcrumbs, since Panko breadcrumbs contain gluten. Check that your guacamole spice mix doesn't contain any, and use cornstarch to soak the chicken cutlet.
💡Frequently Asked Questions
It's often used in Asian recipes, and really does make everything crispier than classic breadcrumbs.
You'll find it in Asian supermarkets or in Asian / "world cuisine" grocery stores. You can also order it from online grocery stores.
You can toast it by spreading the remaining guacamole and roasted vegetables on a slice of toast. Or mix the guacamole, roasted vegetables and breaded chicken, and eat them as they are - delicious!
All year long!
❄️ Storage
I advise you to eat these quesadillas quickly, within 24 hours at the most, as the tortillas harden very quickly, and the guacamole may change to blacken. You can, however, prepare the breaded chicken and vegetables the day before or the day before.
To reheat, place them quickly in a frying pan over low heat, with a lid.
If you have any leftover tortillas, wrap them carefully in aluminum foil and eat them within 72 hours.
If you make these cheesy quesadillas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Cheesy chicken and avocado quesadillas
Ingredients
- 2 tortillas
- 1 ¼ cups chicken breast
- 1 ⅛ cups cheddar cheese
- 1 avocado
- 1 small tablespoon guacamole seasoning
- ¼ lime
- ½ yellow onion
- 1 cup mushrooms
- Salt to taste
- Black pepper to taste
- 1 small teaspoon Cayenne pepper
- 1 egg
- 1 tablespoon flour
- 1 tablespoon Panko breadcrumbs
Instructions
- Thinly slice the mushrooms and onion. Sauté the onion rings in a frying pan over high heat with a drizzle of olive oil. Stir often, and when they begin to color, add the sliced mushrooms. Season with salt and pepper, and add a light drizzle of olive oil if they stick. Cook, stirring occasionally, then set aside.
- Cut chicken breasts into coarse pieces and dip in a bowl of flour, beaten egg and Panko breadcrumbs, to which you've added the cayenne pepper.
- In a frying pan over medium heat, add olive oil and your chicken pieces. Brown them on both sides.
- Meanwhile, prepare the guacamole by mashing the avocado with the guacamole seasoning and lime juice. Taste to check suitability and adjust if necessary.
- In a frying pan off the heat, drizzle olive oil over a tortilla. Top with half the cheddar, then the guacamole, vegetables and chicken pieces. Finish with the remaining cheddar and place a second tortilla on top.
- Press down lightly with your hands and place the pan over low heat. Cover and, after about 10 minutes, carefully turn over to brown the other side. Cover and cook for a further 10 minutes, until the cheese has melted.
- Cut into four equal slices and enjoy piping hot!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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