Chicken Avocado Quesadillas

Prep Time: 20 Minutes

Time to Table: 20 Minutes

Serves: 4


  • 2 cups shredded cooked chicken
  • 4 green onions, thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons water
  • 4 10-inch flour tortillas
  • 1 avocado, peeled and thinly sliced
  • 4 teaspoons lime juice
  • 1 cup shredded sharp Cheddar cheese
  • 2 teaspoons vegetable oil
  • 1/2 cup Daisy Sour Cream


In a 1 1/2-quart saucepan, mix the chicken, onions, chili powder, sugar, paprika, cumin, garlic powder and cayenne pepper; stir in the water. Cook over medium heat for 2 to 3 minutes or until thoroughly heated, stirring once or twice. For each quesadilla, spoon 1/2 cup of the chicken mixture on one half of a tortilla. Top with 1/4 of the avocado; sprinkle with 1 teaspoon lime juice. Top with 1/4 cup cheese and fold over. Press firmly. Coat the bottom of a 12-inch nonstick skillet with 1/2 teaspoon of the oil; heat over medium-low heat. Place one quesadilla in the skillet. Cook for 2 to 3 minutes or until golden brown, turning once with broad spatula. Repeat for the remaining quesadillas. Cut the quesadillas into wedges to serve. Garnish each wedge with the sour cream.