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chicken guacamole quesadillas

Chicken Guacamole Quesadillas

Take a little extra time for these gourmet guacamole quesadillas … great for dinner or as an appetizer.

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Appetizers & Snacks , Lunch
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (4 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 4 slices bacon, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 (10-ounce) can VALLEY FRESH® White Chicken, drained and shredded
  • 2 (7-ounce) packages WHOLLY GUACAMOLE® Classic Dip, divided
  • 2/3 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons thinly sliced green olives
  • 10 small tortillas
  • 2 tablespoons butter, melted
  • Salt and freshly ground pepper, to taste
  • Sour cream

Directions

  1. In skillet, cook bacon over medium heat until golden brown and crisp; drain on paper towel. Discard drippings.
  2. In same skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 3 minutes or until softened.
  3. In bowl, combine chicken, 1 package guacamole, the bacon, onion mixture, cheese, basil, olives, salt and pepper; mix well. Spread about 1/3 cup chicken mixture over half of each tortilla. Fold unfilled half over to cover.
  4. Heat large skillet over medium-low heat. Brush tortillas with butter. Cook in batches in hot skillet 3 minutes on each side or until golden brown and crisp. Cut each into 3 wedges to serve. Serve with remaining package guacamole and the sour cream.