Avocado Chicken Quesadilla

Avocado Chicken Quesadillan is a gluten free and ketogenic hor d'oeuvre. One serving contains 1088 calories, 80g of protein, and 76g of fat. For $4.12 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 1. Many people made this recipe, and 1188 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Will Cook for Smiles requires avocado, vegetable oil, chicken tenders, and cilantro. This recipe is typical of Mexican cuisine. Overall, this recipe earns an excellent spoonacular score of 96%. If you like this recipe, you might also like recipes such as Chicken and Avocado Quesadilla, Crab and Avocado Quesadilla, and Avocado & Cheese Quesadilla.

Servings: 1

 

Ingredients:

1/4 ripe avocado, chopped

Chopped, cooked chicken from above

2 chicken tenders (this is for one quesadilla)

1 Tbsp cilantro

1 cup of grated Monterrey Jack cheese

1 tsp fresh lime juice

salt

1 large tortilla

1/2 Tbsp vegetable oil for cooking

Equipment:

frying pan

Cooking instruction summary:

First, saute chicken tenders with some salt and lime juice on medium heat until fully cooked and golden brown. Chop and set aside.With the heat still on medium: In a large, lightly greased cooking pan, place tortilla and spread shredded cheese all over it. Add chicken, avocado and cilantro to one half of the tortilla. Add a little salt and once the cheese is melted, fold tortilla in half. Cook until golden on each side. Cut and serve right away. This quesadilla would be great with some salsa verde!

 

Step by step:


1. First, saute chicken tenders with some salt and lime juice on medium heat until fully cooked and golden brown. Chop and set aside.With the heat still on medium: In a large, lightly greased cooking pan, place tortilla and spread shredded cheese all over it.

2. Add chicken, avocado and cilantro to one half of the tortilla.

3. Add a little salt and once the cheese is melted, fold tortilla in half. Cook until golden on each side.

4. Cut and serve right away. This quesadilla would be great with some salsa verde!


Nutrition Information:

Quickview
998k Calories
72g Protein
69g Total Fat
20g Carbs
32% Health Score
Limit These
Calories
998k
50%

Fat
69g
107%

  Saturated Fat
33g
212%

Carbohydrates
20g
7%

  Sugar
2g
3%

Cholesterol
245mg
82%

Sodium
1201mg
52%

Get Enough Of These
Protein
72g
145%

Selenium
71µg
102%

Vitamin B3
19mg
99%

Phosphorus
955mg
96%

Calcium
898mg
90%

Vitamin B6
1mg
68%

Vitamin B2
0.78mg
46%

Zinc
5mg
39%

Vitamin B5
3mg
34%

Potassium
964mg
28%

Folate
109µg
27%

Magnesium
99mg
25%

Vitamin B12
1µg
25%

Vitamin A
1153IU
23%

Vitamin B1
0.33mg
22%

Iron
3mg
19%

Vitamin K
19µg
18%

Fiber
4g
16%

Vitamin E
2mg
15%

Manganese
0.27mg
14%

Copper
0.25mg
12%

Vitamin C
9mg
12%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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