Jalapeño Chicken Quesadilla with Honey Guacamole
Seasoned with honey, garlic, lime juice and jalapeños, this Jalapeño Chicken Quesadilla topped with Honey Guacamole takes lunchtime to a whole new level.
Servings: 4 people (1/2 quesadilla each)
Ingredients
For the jalapeño chicken quesadillas
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 pound boneless skinless chicken breast, cut into small chunks
- 1 medium jalapeño pepper cut into thin slices
- 4 large burrito-sized flour tortillas
- 1 1/3 cup shredded mozzarella cheese, divided
- 1 1/3 cup shredded gruyere cheese, divided
For the honey guacamole
- 2 ripe avocados, halved and pitted
- 2 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 cup chopped cilantro
- salt to taste
Instructions
For the jalapeño chicken quesadillas
- In a large bowl (or ziplock bag), add olive oil, honey, garlic, lime juice, salt, black pepper, rosemary, and onion powder. Stir to combine. Add cut chicken, jalapeños and toss to coat. Cover and let marinate in the fridge for 20 minutes (or overnight).
- Heat a large skillet over medium-high heat. Add the marinaded chicken and all the marinating juices and cook for 10 to 15 minutes, until chicken is cooked through and begins to turn golden brown on the outside. Remove from heat and set aside.
- Heat large tortilla griddle (or skillet) over medium heat. Place one tortilla on griddle and layer with the following: 1/3 cup mozzarella cheese, 1/3 cup gruyere cheese, 1/2 the cooked chicken, 1/3 cup mozzarella cheese, 1/3 cup gruyere cheese.
- Top layers with another tortilla and cook for 3 to 5 minutes, smashing the quesadilla down with a spatula to help the cheese melt. Make sure the tortilla browns, but doesn’t burn. Quickly flip over quesadilla with spatula and cook for another 3 to 5 minutes.
- Repeat steps 3 and 4 to make the remaining quesadilla. Cut quesadillas into fourths and serve with honey guacamole.
For the honey guacamole
- In a medium bowl, scoop out the flesh of the avocados. Add honey, lemon juice, chopped cilantro and a pinch of salt. Mash mixture with a fork until slightly chunky. Taste and season with more salt if necessary.
Notes
Nutrition information for quesadilla only.
Nutrition
Calories: 554kcal