Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: all features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Chicken and avocado quesadillas
Chicken and avocado quesadillas

Chicken and avocado quesadillas

Preparation 15 min
Cooking time 30 min
Servings 4

Ingredients

  • 450 g (1 lb) boneless and skinless chicken breast
  • Salt and freshly ground black pepper
  • 5 ml (1 tsp) Cajun spices

Sauce:

  • 250 ml (1 cup) 35% cream
  • 1 large ripe tomato, seeded and cut into 1 cm (1/3 in.) dice
  • 60 g (2 oz) grilled red bell pepper, cut into 1 cm (1/3 in.) dice
  • 30 ml (2 tbsp) green onion, thinly sliced
  • 1 chopped jalapeno pepper or Tabasco sauce
  • 1 garlic clove, minced
  • 625 ml (2 1/2 cups) Monterey Jack cheese, grated
  • 2 ripe avocados, peeled and cut into 2 cm (3/4 in.) dice
  • 15 ml ou (1 tbsp) vegetable oil
  • 8 medium-size tortillas

Preparation

  1. Preheat the barbecue to maximum intensity.
  2. Season the chicken breasts with the salt, pepper and Cajun spices.
  3. Cook, uncovered, from 6 to 7 minutes on each side. Set aside.

Sauce:

  1. Mix together the sauce ingredients in a bowl. Taste and adjust seasoning. Set aside.
  2. Cut the chicken into strips.
  3. Put the chicken, cheese and avocado in a bowl. Mix gently. 
  4. Rub a non-stick frying pan with a paper towel dipped in oil.
  5. Heat the pan over medium heat.
  6. Place a tortilla in the pan.
  7. Spread it with the chicken mixture.
  8. Cover with another tortilla.
  9. Cook for about 4 minutes on each side.
  10. Keep warm while cooking the other quesadillas.
  11. Cut the quesadillas into wedges and serve with the sauce.
Availability in stores