You know those nights where you get home from work and cooking is the last thing you feel like doing? Well before you pick up the phone to order Chinese food or pour yourself a bowl of cereal, you might want to consider making yourself a yummy, cheesy quesadilla.
They are filling, easy to make and if you have leftover chicken already made only take about five minutes to make. A five minute dinner? I’ll take that over a cold bowl of cereal any day of the week.
While there are endless combinations for making mouth watering quesadillas, this is my favorite combination.
Recipe for BBQ Chicken Avocado Quesadilla (recipe makes four)
1 Avocado, diced (make sure it is ripe enough)
1 8 oz bag of Mozarella Cheese
4 Whole Wheat Soft Torillas
2 Cups Cooked BBQ Chicken, diced
*additional options to add include diced onions and tomato
Divide all of these ingredients into 4 equal parts to make cooking easier.
In a large skillet (I did 2 at once so I could cook all four at the same time) prop 2 torillas up against each other in the center of the pan so that half of each tortilla is in the pan and the other half is supporting the neighboring tortilla.
Turn the heat up to medium and allow the tortillas to warm up for about two minutes.
Once warm divide the cheese you have separated for each tortilla into half, one half will be used for the bottom layer and one for the top. Sprinkle the first layer of cheese, next add the chicken, then the avocado and top with the final layer of cheese.
Fold the top of the quesdillas down so that you have two half moons in the pan. Cook for about 3 minutes or until the bottom looks golden brown and then flip to cook the other side.
Once each side is golden brown and the cheese has melted lay the quesdillas on a cutting board and slice into quarters with a pizza cutter.
Optional- Serve with BBQ sauce for dipping.
These were so filling that we only ate one each and had the other two as leftovers for lunch the next day.