Best 4 Chicken Quesadillas With Avocado Cucumber Salsa Recipes

Craving a flavorful and satisfying meal that combines the zesty flavors of Mexican cuisine with the freshness of summer produce? Look no further than chicken quesadillas with avocado cucumber salsa! This delectable dish is a perfect blend of savory chicken, melted cheese, and tangy salsa, all wrapped in a crispy tortilla. The avocado cucumber salsa adds an extra layer of vibrancy, providing a delightful crunch and a burst of cooling flavor that perfectly complements the richness of the quesadillas. Get ready to tantalize your taste buds and embark on a culinary journey that celebrates the harmonious fusion of Mexican and summer flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

Chicken Quesadillas With Avocado-Cucumber Salsa image

There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, weeknight, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing

Steps:

In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
Cut into wedges and top with some of the salsa.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA image

Categories Chicken Lunch

Yield 4 people

Number Of Ingredients 13

Ingredients

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing.

Steps:

1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño , salt and pepper. 2. Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the tops and bottoms of each quesadilla lightly with oil. 3. Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side. 4. Cut into wedges and top with some of the salsa.

CHICKEN QUESADILLAS WITH AVOCADO-TOMATO SALSA

Chicken Quesadillas with Avocado-Tomato Salsa image

Provided by My Food and Family

Categories Home

Time 30m

Number Of Ingredients 9

Ingredients

2 tsp canola oil
1 green onion, thinly sliced
1 lime
1 lb skinless boneless thin sliced chicken breasts cut into 1 inch wide strips
1/4 tsp salt and 1/8 tsp. pepper
4 burrito-size low fat flour tortillas
1 cup reduced fat shredded Mexican cheese blend
1/2 avocado, peeled, seeded and cut into 1/2 inch pieces
3/4 cup salsa

Steps:

1. In large nonstick skillet, heat oil on medium 1 minute. Add green onion and cook 4-5 minutes or until tender.
2. Meanwhile, grate 1 tsp. lime peel and squeeze 2 Tbsp. juice. Evenly season chicken on both sides with lime peel, 1/4 tsp. salt and 1/8 tsp. pepper. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice; toss to coat.
3. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas. *Add a dollop of sour cream if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN QUESADILLAS WITH FRUIT SALSA AND AVOCADO CREAM

Chicken Quesadillas With Fruit Salsa and Avocado Cream image

From Cooking Light July 1998. Goes with recipe #398851 and recipe #398849. These are a quick quesadilla to throw together. All of my family enjoys these. I usually skip the fruit salsa and avocado cream unless I am serving them to guests. I prefer serving it with sliced avocado.

Provided by GibbyLou

Categories Chicken Breast

Time 30m

Yield 24 wedges, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/3 cups carrots, shredded
1 cup green onion, thinly sliced
4 ounces monterey jack pepper cheese, shredded and divided (1 cup)
8 flour tortillas (8 inch)
1 lb boneless skinless chicken breast, cooked and chopped, about 2 cups (can use a rotisserie chicken, just remove the skin and bones)
1/2 cup fresh cilantro leaves

Steps:

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender.
Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Nutrition Facts : Calories 297.3, Fat 10.9, SaturatedFat 4.8, Cholesterol 65.3, Sodium 463.8, Carbohydrate 24.3, Fiber 2.4, Sugar 2.4, Protein 24.6

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quesadillas.
Shred your own chicken. This will give you a more tender and flavorful filling.
Don't overcrowd the pan. Cook your quesadillas in batches if necessary to prevent them from sticking together.
Use a good quality cheese. A sharp cheddar or Monterey Jack cheese will melt well and give your quesadillas a delicious flavor.
Serve your quesadillas with your favorite toppings. Some popular options include guacamole, salsa, sour cream, and Pico de Gallo.

Conclusion:

Chicken quesadillas with avocado cucumber salsa are a delicious and easy-to-make meal that are perfect for any occasion. They're also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a meal that your whole family will love. So next time you're looking for a quick and easy meal, give chicken quesadillas with avocado cucumber salsa a try. You won't be disappointed!