Save My neighbor knocked on the door holding a bag of avocados, the kind that ripen all at once and need immediate attention. I had leftover chicken in the fridge and a stack of tortillas, so I threw together these quesadillas without much of a plan. The avocado mash spread so easily, and the whole thing crisped up beautifully in the pan. We ate them standing at the counter, and she asked for the non-recipe on the spot.
I started making these on weeknights when I wanted something more interesting than a sandwich but didnt have the energy for a full meal prep. My kids would hover around the stove, waiting for the cheese to bubble at the edges. The smell of cumin and lime filling the kitchen became a signal that dinner was almost ready, and everyone would suddenly appear.
Ingredients
- Boneless, skinless chicken breasts: They grill quickly and slice beautifully, but dont overcook them or theyll turn rubbery and dry out the filling.
- Olive oil: This helps the spices cling to the chicken and keeps everything moist during grilling.
- Chili powder: Adds a warm, smoky base that makes the chicken taste seasoned all the way through, not just on the surface.
- Cumin: A little goes a long way and brings that earthy, slightly nutty flavor that makes everything taste more complex.
- Garlic powder: It distributes more evenly than fresh garlic and toasts nicely on the grill without burning.
- Salt and black pepper: Essential for bringing out all the other flavors, especially in the chicken and avocado mash.
- Ripe avocados: They should yield to gentle pressure but not be mushy, or the mash will turn watery and lose its creamy texture.
- Lime juice: Brightens the avocado and keeps it from browning too quickly, plus it adds a little tang that cuts through the richness.
- Fresh cilantro: A small handful makes the mash taste fresh and vibrant, but you can skip it if youre not a fan.
- Flour tortillas: Use the larger ones so you can pack in plenty of filling without it spilling out when you fold them.
- Monterey Jack or cheddar cheese: Monterey Jack melts smoothly and has a mild flavor, while cheddar adds a sharper bite.
- Red onion: Thinly sliced, it adds a little crunch and a hint of sharpness that balances the creamy avocado.
- Cooking spray or olive oil: Just enough to crisp the tortillas without making them greasy or soggy in the pan.
Instructions
- Get the grill pan hot:
- Preheat your grill pan or skillet over medium-high heat so the chicken gets those nice grill marks and cooks evenly. A hot surface also prevents sticking and gives the chicken a little char.
- Season the chicken:
- Toss the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl until theyre evenly coated. The oil helps the spices stick and keeps the meat juicy.
- Grill the chicken:
- Place the chicken on the hot grill pan and cook for 5 to 6 minutes per side, or until the juices run clear and the internal temperature reaches 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute and the meat stays tender.
- Make the avocado mash:
- In a bowl, mash the avocados with lime juice, cilantro, and salt until mostly smooth with a few chunks remaining for texture. Taste and adjust the lime or salt if needed.
- Assemble the quesadillas:
- Lay out the tortillas and spread a generous layer of avocado mash on half of each one, then top with sliced chicken, red onion, and cheese. Fold the tortillas in half to enclose the filling.
- Cook until golden:
- Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil, then cook the quesadillas two at a time for 2 to 3 minutes per side. They should be golden brown and crispy, with the cheese fully melted inside.
- Slice and serve:
- Remove the quesadillas from the skillet and let them cool for a minute, then cut each one into wedges. Serve them warm with salsa, sour cream, or hot sauce on the side.
Save One evening, I made a double batch for a friend who had just moved into a new apartment and didnt have her kitchen set up yet. We sat on her living room floor with paper plates, and she said it felt like the first real meal in her new place. The quesadillas were still warm, and the avocado mash had soaked into the tortillas just enough to make every bite rich and satisfying.
Choosing Your Cheese
Monterey Jack melts into a smooth, creamy layer that holds everything together without overpowering the other flavors. Cheddar adds a sharper, more pronounced taste and a slightly firmer texture when melted. I like mixing the two for a balance of creaminess and tang, but either one works on its own depending on what you have in the fridge.
Shortcuts and Swaps
If youre short on time, grab a rotisserie chicken and shred the meat instead of grilling your own. The seasoning is already done, and you can have these assembled in under ten minutes. You can also swap the chicken for cooked shrimp, black beans, or even sauteed mushrooms if you want to change things up without changing the basic method.
Serving and Storing
These are best eaten right away while the tortillas are still crispy and the cheese is gooey. If you have leftovers, wrap them tightly in foil and reheat in a dry skillet over low heat to bring back some of the crispness. The avocado mash will darken a little, but the flavor stays fresh if you store them in the fridge for up to a day.
- Serve with a side of salsa verde or pico de gallo for extra brightness.
- Add pickled jalapeños or a drizzle of hot sauce if you like a little heat.
- Pair with a simple green salad or tortilla chips and guacamole to round out the meal.
Save These quesadillas have become my go-to when I want something that feels special but doesnt require a lot of effort or cleanup. Theyre the kind of meal that makes you feel like you actually cooked, even on a busy weeknight.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Slice it just before assembling the quesadillas, or reheat it gently if it has been refrigerated.
- → What's the best way to keep the avocado from browning?
Make the avocado mash as close to serving time as possible. The lime juice helps prevent oxidation, so ensure it's thoroughly mixed in. If preparing ahead, press plastic wrap directly onto the surface of the mash and refrigerate for up to a few hours.
- → Can I use a different type of cheese?
Absolutely. While Monterey Jack melts beautifully, you can substitute with cheddar, Oaxaca, or a Mexican blend cheese. Avoid cheeses with low melting points, as they may become oily rather than creamy.
- → How do I ensure the cheese melts evenly?
Cook the quesadillas over medium heat rather than high heat, which allows the cheese time to melt before the tortilla burns. Cover the skillet with a lid for the first minute to trap steam and speed up melting.
- → What are good side dish pairings?
Serve alongside Spanish rice, black beans, corn salsa, or a fresh cilantro lime salad. Sour cream, guacamole, salsa verde, and pico de gallo are excellent accompaniments for dipping or topping.
- → Can this be made in advance and reheated?
Yes, quesadillas can be prepared, cooled, and refrigerated for up to 3 days. Reheat in a skillet over medium heat for 1-2 minutes per side until warmed through and cheese is melted again, or wrap in foil and warm in a 350°F oven.