Chicken Avocado Quesadilla (Printable)

Grilled chicken, creamy avocado, and melted cheese wrapped in crispy tortillas. A flavorful Mexican-American dish ready in 35 minutes.

# What You'll Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Avocado Mash

08 - 2 ripe avocados
09 - 1 tablespoon fresh lime juice
10 - 1 tablespoon fresh cilantro, chopped
11 - 1/4 teaspoon salt

→ Assembly

12 - 4 large flour tortillas, 10-inch
13 - 1.5 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling

# Method:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Grill chicken for 5 to 6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some chunks remaining.
05 - Lay out tortillas. On half of each tortilla, spread a generous layer of avocado mash. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose the filling.
06 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Cook quesadillas two at a time for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Advice:

01 -
  • Everything cooks fast enough that you can make it on a weeknight without feeling like you're racing the clock.
  • The avocado mash stays creamy inside while the outside gets that satisfying crunch you want from a quesadilla.
  • You can swap in rotisserie chicken and have dinner ready in under twenty minutes.
  • It's filling without being heavy, and every bite has that perfect cheese pull.
02 -
  • Letting the chicken rest before slicing is non-negotiable, cutting it too soon releases all the juice onto your cutting board instead of keeping it in the meat.
  • Don't overfill the tortillas or they'll split when you flip them, less is more when it comes to avoiding a mess.
  • Cook the quesadillas over medium heat, not high, so the outside crisps without burning before the cheese melts.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the tortilla a better crisp.
  • If you're making multiple quesadillas, keep the finished ones warm in a low oven while you cook the rest.
  • Slice the red onion as thin as possible so it softens quickly and doesn't overpower the other flavors.
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