Carole's Chicken and Vegetable Quesadilla with Guacamole

By Valarie

Ingredients

• For the Chicken and Vegetable Quesadilla:
• 1 Rotisserie Chicken (shredded)
• 1 Red Bell Pepper (seeded and sliced)
• 1 Yellow Bell Pepper (seeded and sliced)
• 1 medium Sweet Onion (sliced)
• 1/2 pound Baby Bella Mushrooms (sliced)
• 1 cup Fontina Cheese (grated)
• 1 cup Cheddar Cheese (grated)
• 1 cup Canned Black Beans (rinsed)
• 8 Whole Wheat or Flour Tortillas
• Fajita Seasoning (to taste)
• Cajun Seasoning (to taste)
• Garlic Flavored Olive Oil
• For the Guacamole:
• 4 Avocados (peeled; seeded and roughly chopped)
• 2 Roma Tomatoes (seeded and chopped)
• 2 tablespoons Flat Leaf Italian Parsley (chopped)
• 2 tablespoons Chives (chopped)
• Fresh Squeezed Lime Juice
• Sea Salt to taste

Details

Servings 6
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients Garlic Flavored Olive Oil
1 Red Bell Pepper (seeded and sliced)
1 Yellow Bell Pepper (seeded and sliced)
1 medium Sweet Onion (sliced)
Fajita Seasoning (to taste)
Cajun Seasoning (to taste)

instructions For the Chicken and Vegetable Quesadilla: Add 1 tablespoon of flavored olive oil to pan and saute peppers and onions with some fajita seasoning and cajun seasoning until slightly softened.

step 2

ingredients 1/2 pound Baby Bella Mushrooms (sliced)

instructions In a separate pan, saute mushrooms in some olive oil until caramelized. Then add mushrooms to the pepper and onion mixture.

step 3

ingredients 1 Rotisserie Chicken (shredded)

instructions Shred the chicken and mix with some cajun and fajita seasoning until chicken takes on an slightly orange color.

step 4

ingredients 8 Whole Wheat or Flour Tortillas
1 cup Fontina Cheese (grated)
1 cup Cheddar Cheese (grated)
1 cup Canned Black Beans (rinsed)

instructions In large frying pan or griddle (sprayed with cooking spray), start to build the quesadilla. Put one tortilla shell in pan/griddle add some cheese, beans, some of the pepper, onion and mushroom mixture, the shredded chicken and a little more cheese on top. Then add another tortilla on top. Cook 1 to 2 minutes per side or until golden brown.

step 5

ingredients

instructions Remove to a cutting board and cut into 4 or 6 slices. Serve with the following condiments - pickled jalapenos, crema or sour cream, mango salsa or a plain salsa and guacamole.

step 6

ingredients 4 Avocados (peeled; seeded and roughly chopped)
2 Roma Tomatoes (seeded and chopped)
2 tablespoons Flat Leaf Italian Parsley (chopped)
2 tablespoons Chives (chopped)
Fresh Squeezed Lime Juice
Sea Salt to taste

instructions For the Guacamole: Peel and mash the avacados (I like mine chunky) and put in bowl with chopped tomato, parsley, chives and a few tablespoons of lime juice. Add sea salt to taste. Serve with quesadilla or blue corn tortilla chips.

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