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In the world of quick and satisfying meals, Avocado Chicken Zucchini Quesadillas stand out as a delicious and healthy option that caters to a variety of tastes and dietary preferences. With their crispy exterior and flavorful filling, quesadillas have gained immense popularity in modern cuisine, becoming a go-to choice for those seeking a balance of convenience and nutrition. Not only do they deliver on taste, but they also offer versatility, allowing for endless variations and adaptations based on available ingredients or personal preferences.

Avocado Chicken Zucchini Quesadillas

Discover the deliciousness of Avocado Chicken Zucchini Quesadillas, an ideal quick meal that balances flavor and nutrition. This recipe showcases creamy avocados, tender chicken, and fresh zucchini, resulting in a filling that's both healthy and satisfying. Perfect for weeknight dinners or casual gatherings, these quesadillas are easy to prepare and offer endless customization options to suit your taste. Enjoy a wholesome dish that nourishes your body and pleases your palate!
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Ingredients
  

2 medium zucchinis, sliced thinly

1 pound boneless, skinless chicken breasts, cooked and shredded

1 ripe avocado, mashed

1 cup shredded Monterey Jack cheese

1/2 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

4 large flour tortillas

2 tablespoons olive oil, divided

Lime wedges, for serving

Instructions
 

Prepare the Filling:

    In a medium mixing bowl, combine the shredded chicken, sliced zucchini, mashed avocado, shredded cheese, chopped cilantro, cumin, smoked paprika, garlic powder, onion powder, and season with salt and pepper. Mix until well combined.

      Heat the Skillet:

        Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the mixture to the skillet, spreading it out evenly. Cook for about 3–4 minutes, or until the zucchini is tender and the cheese is melted. Stir occasionally to prevent sticking.

          Assemble the Quesadillas:

            On a clean, flat surface, lay out two tortillas. Divide the filling evenly between them, spreading it across half of each tortilla. Fold the other half over the filling to create a half-moon shape.

              Cook the Quesadillas:

                In the same skillet, add the remaining tablespoon of olive oil. Carefully place one quesadilla in the skillet and cook for 3–4 minutes on each side, or until golden brown and crispy. Remove from the skillet and repeat with the second quesadilla.

                  Serve:

                    Let the quesadillas rest for a minute before cutting them into wedges. Serve warm with lime wedges on the side for squeezing over the quesadilla.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings