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Chicken and avocado quesadillas
Chicken and avocado quesadillas

Chicken and avocado quesadillas

Preparation 15 minutes
Cooking time 25 to 30 minutes
Servings 4


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


  • 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


  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.


  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