Recipe: Chicken Quesadillas

Quesadillas are delicious and quite easy to make.  The method that we use has been asked for in the past, so I thought I’d post it here as well.


  • flour tortillas
  • 1 medium or large avocado
  • 1/2 sweet onion
  • 4-5 medium or large white mushrooms
  • 2-3 medium or large chicken breasts
  • 2-3 cloves of garlic
  • cheese
  • cranberry sauce
  • 2 tsp. of Grapeseed oil


  1. Pre-heat oven to 176 degrees Celsius (or 350 degrees Fahrenheit since Canada can’t make up its mind on if we like Metric or Imperial).
  2. Coat baking dish in 1 tsp. of grapeseed oil, place chicken breasts in dish.
  3. Cook chicken breasts 20 minutes, flip over, cook for another 20 minutes.
  4. Coat large fry-pan with 1 tsp. of grapeseed oil, turn element on low.
  5. Slice mushrooms, dice onions, and add to pre-heated fry-pan.  Crush garlic over onions and mushrooms, stir with spatula.
  6. Halve avocado, remove pit.  Scoop each half with a spoon out of the skin.  Slice or chunk avocado.
  7. Grate cheese
  8. Dice or slice chicken when cooked
  9. Place large fry-pan on the same element you cooked the onions and mushrooms on
  10. Spread a tablespoon of cranberry sauce over the tortilla.
  11. Spread grated cheese over half of the surface area of tortilla.
  12. Add chicken slices/chunks to the half that contains the cheese.
  13. Add avocado slices/chunks on top of the chicken.
  14. Add mushroom/onions on top of the avocado.
  15. Spread grated cheese over the mushroom/onions.
  16. Fold the empty half of the tortilla over top.
  17. Place carefully into the fry-pan.
  18. Flip after 3-4 minutes.
  19. After each side is browned, remove from pan and place onto a plate.
  20. Cut quesadilla into thirds.

The recipe makes 4-5 quesadillas for us.  If your fry-pan has a large enough circumference, you can place two quesadillas in it to be browned.  The “flavour” of tortillas remains up to you, we generally stick to whole wheat.  You can also marinate your chicken breasts for added flavour.  The chicken can be sliced/diced and simply pan-fried if desired, but oven-cooking them allows them to remain juicier and more tender.  We also choose the whole cranberry sauce instead of the jellied version.

They are deceptively filling, and uber delicious!

–Kiyoshi “The Prototype”
Your #1 Canadian eh?

P.S. I’ll take suggestions on how to streamline my recipes (if required)