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The avocado cream is a star component of our savory chicken quesadillas, providing a creamy contrast to the rich, savory flavors of the chicken and cheese. This smooth topping not only enhances the quesadilla's taste but also adds a lovely visual appeal. Here’s how to make it perfectly.

Savory Chicken Quesadillas with Avocado Cream

Discover the joy of cooking with Savory Chicken Quesadillas topped with Avocado Cream, a delightful recipe rooted in Mexican tradition. These crispy tortillas filled with seasoned chicken, gooey cheese, and fresh veggies create a mouthwatering meal for any occasion. Easily customizable, they suit every palate and dietary need. Learn how to prepare the perfect filling, assemble your quesadillas, and whip up a refreshing avocado cream to elevate your dining experience. Perfect for family dinners or casual gatherings, this dish will impress your guests and indulge your taste buds. Enjoy a culinary adventure that combines flavor, simplicity, and fun!
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Ingredients
  

For the Quesadillas:

2 cups cooked chicken, shredded (grilled or rotisserie works great)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup black beans, rinsed and drained

1/2 cup corn kernels (fresh, frozen, or canned)

1 bell pepper, diced (any color)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

4 large flour tortillas

For the Avocado Cream:

1 ripe avocado

1/2 cup sour cream

1 tablespoon lime juice

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Prepare the Chicken Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper; sauté for about 3-4 minutes until softened.

      - Stir in the minced garlic, ground cumin, and chili powder. Cook for an additional 1-2 minutes until fragrant.

        - Add the shredded chicken, black beans, and corn to the skillet. Mix well, and season with salt and pepper. Cook until heated through, about 2-3 minutes. Remove from heat.

          Make the Avocado Cream:

            - In a blender or food processor, combine the ripe avocado, sour cream, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.

              Assemble the Quesadillas:

                - On a clean, dry surface, lay out a tortilla. Sprinkle a generous amount of cheddar and mozzarella cheese on one half of the tortilla.

                  - Add a scoop of the chicken filling on top of the cheese, and then sprinkle a bit more cheese over the filling to help hold it together. Fold the other half of the tortilla over to create a half-moon shape.

                    Cook the Quesadillas:

                      - In the same skillet, add a little more olive oil if needed and heat over medium-low heat. Once hot, carefully place the assembled quesadilla in the skillet.

                        - Cook for 3-4 minutes on one side until golden brown and crisp. Flip it carefully and cook for an additional 3-4 minutes on the other side until the cheese has melted and the tortilla is golden brown. Repeat with the remaining tortillas and filling.

                          Serve:

                            - Remove from the skillet and let cool for a minute before cutting into wedges. Serve warm with the avocado cream on the side for dipping.

                              Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings