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Carole's Chicken and Vegetable Quesadilla with Guacamole

Chicken Vegetable Quesadilla Guacamole Carole
Spicy Chicken Quesadilla with Mushrooms, Beans, and Peppers
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Chicken and Vegetable Quesadilla Recipe: Serve this refreshing guacamole as a topping for a quesadilla or as an addition to grilled cheese.
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ingredients
  • For the Chicken and Vegetable Quesadilla:
  • 1 Rotisserie Chicken (shredded)
  • 1 Red Bell Pepper (seeded and sliced)
  • 1 Yellow Bell Pepper (seeded and sliced)
  • 1 medium Sweet Onion (sliced)
  • 1/2 pound Baby Bella Mushrooms (sliced)
  • 1 cup Fontina Cheese (grated)
  • 1 cup Cheddar Cheese (grated)
  • 1 cup Canned Black Beans (rinsed)
  • 8 Whole Wheat or Flour Tortillas
  • Fajita Seasoning (to taste)
  • Cajun Seasoning (to taste)
  • Garlic Flavored Olive Oil
  • For the Guacamole:
  • 4 Avocados (peeled; seeded and roughly chopped)
  • 2 Roma Tomatoes (seeded and chopped)
  • 2 tablespoons Flat Leaf Italian Parsley (chopped)
  • 2 tablespoons Chives (chopped)
  • Fresh Squeezed Lime Juice
  • Sea Salt to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Garlic Flavored Olive Oil
    1 Red Bell Pepper (seeded and sliced) 
    1 Yellow Bell Pepper (seeded and sliced) 
    1 medium Sweet Onion (sliced) 
    Fajita Seasoning (to taste) 
    Cajun Seasoning (to taste)
    For the Chicken and Vegetable Quesadilla: Add 1 tablespoon of flavored olive oil to pan and saute peppers and onions with some fajita seasoning and cajun seasoning until slightly softened.
  • 2
    1/2 pound Baby Bella Mushrooms (sliced) 
    In a separate pan, saute mushrooms in some olive oil until caramelized.  Then add mushrooms to the pepper and onion mixture.  
  • 3
    1 Rotisserie Chicken (shredded)
    Shred the chicken and mix with some cajun and fajita seasoning until chicken takes on an slightly orange color.  
  • 4
    8 Whole Wheat or Flour Tortillas
    1 cup Fontina Cheese (grated)
    1 cup Cheddar Cheese (grated)
    1 cup Canned Black Beans (rinsed)
    In large frying pan or griddle (sprayed with cooking spray), start to build the quesadilla.  Put one tortilla shell in pan/griddle add some cheese, beans, some of the pepper, onion and mushroom mixture, the shredded chicken and a little more cheese on top.  Then add another tortilla on top. Cook 1 to 2 minutes per side or until golden brown.  
  • 5
     
    Remove to a cutting board and cut into 4 or 6 slices. Serve with the following condiments - pickled jalapenos, crema or sour cream, mango salsa or a plain salsa and guacamole.
  • 6
    4 Avocados (peeled; seeded and roughly chopped)
    2 Roma Tomatoes (seeded and chopped)
    2 tablespoons Flat Leaf Italian Parsley (chopped)
    2 tablespoons Chives (chopped)
    Fresh Squeezed Lime Juice
    Sea Salt to taste
    For the Guacamole: Peel and mash the avacados (I like mine chunky) and put in bowl with chopped tomato, parsley, chives and a few tablespoons of lime juice.  Add sea salt to taste. Serve with quesadilla or blue corn tortilla chips.
 
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