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When it comes to quick, satisfying meals that are both delicious and nutritious, Creamy Avocado Chicken Zucchini Quesadillas stand out as a stellar choice. This dish combines the rich creaminess of avocado with the hearty texture of chicken and the fresh crunch of vegetables, creating a balance of flavors and textures that appeals to the entire family. Not only do quesadillas offer a versatile canvas for various ingredients, but they also serve as a fantastic option for breakfast, lunch, dinner, or even a snack. Whether you’re catering to picky eaters or looking to impress guests, these quesadillas deliver on taste and health benefits.

Avocado Chicken Zucchini Quesadillas

Discover the perfect family-friendly meal with Creamy Avocado Chicken Zucchini Quesadillas! This dish blends creamy avocado with tender chicken and fresh zucchini for a delightful balance of flavors and textures. Easy to make, these quesadillas are great for any meal—breakfast, lunch, dinner, or snacks. Packed with nutritious ingredients, they not only taste amazing but also provide a healthy, satisfying option. Get ready to impress your loved ones with this delicious recipe!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 lb (450g) cooked chicken breast, shredded

1 ripe avocado, diced

1 cup shredded mozzarella cheese

1/2 cup sharp cheddar cheese, shredded

1 medium red bell pepper, diced

1/4 cup red onion, finely chopped

1 tsp garlic powder

1 tsp cumin

1/2 tsp paprika

Salt and pepper, to taste

4 large whole wheat or regular flour tortillas

2 tbsp olive oil

Fresh cilantro, for garnish (optional)

Salsa, for serving (optional)

Instructions
 

Prep the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced zucchinis and red bell pepper. Sauté for about 5-7 minutes, or until tender. Season with salt, pepper, garlic powder, cumin, and paprika. Remove from heat and let cool slightly.

    Mix the Filling: In a large bowl, combine the shredded chicken, sautéed zucchini mixture, diced avocado, mozzarella cheese, and cheddar cheese. Stir well to combine and ensure even distribution of ingredients.

      Assemble the Quesadillas: Lay out a tortilla on a flat surface. Spoon a generous amount of the chicken and vegetable mixture onto one half of the tortilla, leaving about an inch of space at the edges. Fold the other half of the tortilla over to create a half-moon shape.

        Cook the Quesadillas: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Carefully place the folded quesadilla into the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. Repeat with the remaining tortillas and filling.

          Serve: Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges. Garnish with fresh cilantro if desired, and serve with salsa on the side for dipping.

            Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings