Chicken Avocado Quesadilla (Print)

Flavorful quesadilla with grilled chicken, creamy avocado, and melted cheese wrapped in crispy golden tortillas.

# Components:

→ 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 lime juice
10 - 1 tablespoon chopped fresh cilantro
11 - 1/4 teaspoon salt

→ Assembly

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

# Directions:

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 - Place chicken on preheated grill pan and cook 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 and spread generous layer of avocado mash on half of each tortilla. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose 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 and the flavors are bold enough to taste intentional even when youre winging it.
  • The creamy avocado keeps the filling from drying out and adds a richness that feels indulgent without any heavy sauces.
  • You can make these with whatever cheese or protein you have, and theyll still turn out golden and satisfying.
02 -
  • Dont skip resting the chicken after grilling, or all the juices will run out when you slice it and the filling will turn soggy.
  • Use ripe but firm avocados, because overripe ones will make the mash too watery and it wont spread evenly on the tortillas.
  • Cook the quesadillas over medium heat, not high, or the outside will burn before the cheese melts all the way through.
03 -
  • Press down gently on the quesadillas with a spatula while they cook to help the cheese melt evenly and the tortillas crisp up all over.
  • Slice the chicken against the grain so it stays tender and doesnt turn stringy when you bite into the quesadilla.
  • If the avocado mash is too thick, stir in a teaspoon of water or extra lime juice to make it easier to spread.
Back