Mmmm! I adore Mexican food. Rarely does a week go by that I don’t eat a taco, burrito, or quesadilla of some kind. There are just so many things about it to love :
- bold flavour
- healthy ingredients
- easy to make
- avocados, avocados, and more avocados!
Sounds like the perfect kind of food to me! These Santa Fe Quesadillas combine together chicken, corn, onions, peppers and a zippy citrus avocado dip for the perfect weeknight dinner.
There are three key elements to any quesadilla :
- the tortillas
- the filling
- the dip / sauce
The perfect tortilla for quesadillas will crisp up when cooked, so you don’t end up with a floppy mess and all the filling falling out! I love Lisa’s Homemade Whole-Wheat Tortillas and try to use them whenever possible (my favourite version is with avocado oil, but olive oil works too!). If I’m tight on time though, and don’t have any homemade ones ready to go in the freezer, I buy whole wheat tortillas, or these sprouted-grain ones (can be found in the frozen healthy food section of most grocery stores).
For the filling, these quesadillas are LOADED with colourful veggies, mixed with a jalapeno and healthy dose of chili powder for a great kick!
Finally we have the sauce. In my opinion, this dip MAKES the recipe! Adding yogurt to the avocado makes the sauce extra creamy, and adds a tangy flavor I’m obsessed with without all the calories of sour cream. Then, as if that isn’t yummy enough I throw in a healthy squeeze of lime juice for a little extra ZIP! Mmmmm sooo good!!!
- 1 tbsp olive oil
- 2 chicken breasts
- 1 onion, thinly sliced
- 2 peppers, thinly sliced
- 1 cup corn
- 1 jalapeno, de-seeded and chopped
- 1 tbsp chili powder
- 2 avocados
- 1/4 cup plain yogurt
- 1 tbsp lime juice
- 1/2 tsp salt
- 1 cup cheddar cheese
- 10 whole-wheat tortillas
Preheat oven to 375 degrees.
Heat oil in a pan.
Add sliced chicken breasts to pan and cook through (7-8 minutes).
Remove cooked chicken from pan, and chop up the chicken into small bites.
Place pan back on heat and add onions and peppers. Cook 3-4 minutes.
Add corn, jalapeno, and chili powder to pan. Cook until mixture is starting to brown (2-3 minutes)
Place one tortilla on a cookie sheet. Cover with cut up chicken and veggie mixture. Sprinkle cheese on top. Cover with a second tortilla and place in oven for 10-12 minutes.
Add avocados, yogurt, lime juice and salt to blender or food processor. Mix until smooth.
Place avocado mixture into small bowl and serve on side for dipping. Enjoy!