Chicken Quesadillas with Pico de Gallo and Avocado Rice
A kid-friendly, weeknight favorite combining cheesy chicken quesadillas with bright pico de gallo and creamy avocado rice. This dish keeps flavors simple, textures appealing, and includes a complete plate with protein, starch, and veg in one. The fresh pico and avocado rice add color and crunch that kids love.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 cup cooked chicken, shredded
- 4 small flour tortillas
- 2 1/2 cup shredded cheddar cheese
- 2 1/4 cup pico de gallo
- 2 1/2 cup cooked white rice
- 2 1/4 avocado, mashed
- 2 1/4 cup frozen peas, defrosted
- 2 teaspoon olive oil
- 2 1/4 teaspoon salt
- 2 pinch black pepper
Instructions
- Heat a skillet over medium and spray with a light coat of oil.
- Assemble quesadilla: scatter cheese, chicken, and pico on one tortilla, top with second tortilla.
- Cook 3-4 minutes per side until golden and cheese melts, flip once.
- Meanwhile, mix mashed avocado with rice, peas, salt, and pepper; warm gently.
- Serve quesadilla with avocado rice and a squeeze of lime if available.
Chef’s Pro Tips
- Dice pico small for easier bites.
- Drizzle a tiny amount of lime juice over avocado rice for brightness.
Serving Suggestions
Serve with sliced cucumber and a small side of sour cream or yogurt dip.
Storage Instructions
Store leftovers in an airtight container for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 28 |
| carbs | 60 |
| fat | 18 |
| fiber | 6 |
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