Ingredients
  • 4  9 - 10  inches flour tortillas
  • 1   cup shredded cheddar or Monterey Jack cheese (4 oz.)
  • 1   cup shredded cooked chicken
  • 1   avocado, halved, seeded, peeled, and cut into 12 slices
  • 2   tablespoons butter
Related Video
How to Make a Mexican Four Cheese and Chicken Quesadilla

You can make a quesadilla better than any restaurant in less than 15 minutes with this Mexican four cheese and chicken quesadilla recipe. Featuring salsa conqueso, guacamole and chicken, this Mexican staple will melt in your mouth.

Directions
1. 
Preheat oven to 200 degrees F. Lay the tortillas on a clean work surface. Put 1/4 of the cheese, 1/4 of the chicken, and 3 slices of avocado on one side of each tortilla. Fold the tortillas in half and press gently to close.
2. 
Melt 1 tablespoon of the butter over medium heat in a 12-inch skillet or large griddle. Add two of the quesadillas and cook for 3 to 4 minutes, or until the cheese begins to melt and the tortilla starts to brown (use a spatula to peek underneath). Turn and cook the other side for 2 or 3 minutes or until golden brown. Put the quesadillas on a baking sheet and keep them in the warm oven while you cook the remaining quesadillas in the remaining 1 tablespoon butter.
3. 
Slice the quesadillas into quarters and serve with seasoned black beans, a salad, or salsa.

nutrition information

Per Serving: cal. (kcal) 105, Fat, total (g) 7, chol. (mg) 19, sat. fat (g) 3, carb. (g) 6, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, pro. (g) 5, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 107, Potassium (mg) 79, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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