Go Back
–+ servings
250ml Guacamole Infused Olive Oil Blend – flavorful guacamole infusion
Garden Infuzions

Loaded Chicken Quesadillas with Guacamole Blend Olive Oil

Golden tortillas wrap juicy chicken, melty cheese, peppers, onions, and a bright guacamole-style finish for a quesadilla that feels fun, bold, and weeknight-ready.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Guacamole Infused Olive Oil Blend
  • 1 pound boneless skinless chicken breasts cut into small bite-size pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lime juice
  • 1/2 cup yellow onion thinly sliced
  • 1/2 cup red bell pepper thinly sliced
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 4 large flour tortillas
  • 1/2 cup diced tomato
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced
  • Salsa and sour cream for serving

Equipment

  • 1 Large skillet For cooking the chicken and quesadillas
  • 1 Spatula For flipping
  • 1 Cutting board For prep
  • 1 Chef Knife For slicing vegetables and chicken
  • 1 set Measuring spoons For oil and seasonings

Method
 

Instructions
  1. 1. Heat 1 tablespoon of the Guacamole Infused Olive Oil Blend in a large skillet over medium heat.
  2. 2. Season the chicken with salt, black pepper, chili powder, garlic powder, and lime juice. Cook the chicken for 6 to 8 minutes, stirring now and then, until cooked through and lightly browned. Transfer to a plate.
  3. 3. Add the remaining 1 tablespoon of Guacamole Infused Olive Oil Blend to the skillet. Sauté the onion and red bell pepper for 3 to 4 minutes until softened but still colorful.
  4. 4. Return the chicken to the skillet and stir to combine. Remove the skillet from the heat.
  5. 5. Lay out 2 tortillas at a time and sprinkle cheese over one half of each tortilla. Spoon on the chicken mixture, then add tomato and cilantro. Top with a little more cheese and fold the tortillas closed.
  6. 6. Wipe out the skillet if needed, then cook each quesadilla over medium heat for 2 to 3 minutes per side until the tortillas are crisp and the cheese melts.
  7. 7. Rest briefly, then slice into wedges and serve with avocado, salsa, and sour cream.

Notes

For the best melt, shred the cheese yourself if you can. Keep the filling modest so the tortillas seal and crisp cleanly. A cast iron skillet gives especially good browning, but any heavy skillet will work. The Guacamole Infused Olive Oil Blend adds the brightest flavor when used both for cooking and finishing the filling.

Tried this recipe?

Let us know how it was!