A Quick & Easy Chicken Quesadilla Recipe!
This avocado chicken quesadilla recipe is a delicious quesadilla with a Balsamic Reduction that is ready in 30 minutes. Perfect for a weeknight dinner or lunch. From Denise at the “Sweet Peas & Safron” website.
1/2 cup balsamic vinegar
1 tablespoons brown sugar
4 12- inch tortillas
16 slices of mozzarella cheese
1 bunch of fresh basil approx 10 leaves per quesadilla
1 pint of cherry tomatoes halved (approx 8-10 tomatoes per quesadilla)
1 1/2 cups shredded rotisserie chicken
4 to 8 ounces of Green Chile
salt and pepper
2 avocados sliced (half avocado per quesadilla)
In a small pot, combine the vinegar and brown sugar, stirring until sugar is dissolved. Bring to a boil, reduce heat, and simmer (uncovered), stirring occasionally, for 10-15 minutes, until the mixture is reduced by half. Cool as much as possible before serving (place in fridge if possible). Best chilled overnight, but may be used once cooled to room temperature.
Spray a large non-stick frying pan with oil and heat over medium heat. While pan is heating, assemble your quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken, Green Chile and the avocado slices over half of the tortilla. Season with salt and pepper. Transfer to frying pan, flip the empty side over the filled side. Place a dinner plate over the quesadilla, cover with a pot lid, and cook until golden brown, 2-4 minutes. Gently flip the quesadilla, re-apply the dinner plate and pot lid, and cook until the other side is golden brown, another 2 or so minutes.
Serve immediately, and don’t forget to drizzle generously with the balsamic drizzle!
Recipe from From Denise at the “Sweet Peas & Safron” website.