Chicken Avocado Quesadilla

There was a Tuesday afternoon when I had leftover grilled chicken sitting in the fridge and half an avocado that needed using. I wasn't in the mood for a salad, and sandwiches felt boring. Then I remembered a food truck near my old office that made quesadillas so good people would wait twenty minutes in the sun for them. I grabbed a tortilla, some cheese, and decided to wing it, and what came out of that skillet was better than I expected.

I made these for a small dinner with friends who claimed they weren't that hungry, and we ended up making a second batch because everyone kept reaching for more wedges. One friend said it tasted like something you'd pay too much for at a trendy cafe, which I took as a huge compliment. The smell of toasted tortillas and melted cheese filled my tiny kitchen, and we ate them standing around the counter with napkins and lime wedges everywhere.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and stay juicy when seasoned well, and slicing them thin after grilling makes them easier to fold into the quesadilla without everything sliding out.
• Olive oil: Helps the spices stick to the chicken and gives it a light char without drying it out.
• Chili powder: Adds a warm, smoky flavor that isn't too spicy but gives the chicken personality.
• Cumin: This is the secret to that earthy, slightly nutty taste that makes the filling feel authentic and layered.
• Garlic powder: I prefer this over fresh garlic here because it coats the chicken evenly and doesn't burn in the pan.
• Salt and black pepper: Basic but essential for balancing all the other flavors and bringing out the sweetness in the chicken.
• Ripe avocados: They should give slightly when you press them, soft enough to mash but not brown inside.
• Lime juice: Brightens the avocado and keeps it from turning brown too fast, plus it adds a little zing that cuts through the richness.
• Fresh cilantro: I know some people hate it, but it adds a fresh, herby note that makes the mash taste alive.
• Flour tortillas: Go for the large, soft ones that can hold a good amount of filling without tearing when you fold them.
• Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor that doesn't overpower the avocado or chicken.
• Red onion: Adds a sharp, slightly sweet crunch that contrasts nicely with the creamy and savory elements.
• Cooking spray or olive oil: Just enough to crisp up the tortilla without making it greasy.

Instructions

Preheat your grill pan:

Get it hot over medium-high heat so the chicken gets those nice grill marks and a little char. If your pan isn't hot enough, the chicken will steam instead of sear.

Season the chicken:

Toss the breasts in a bowl with olive oil and all the spices until they're evenly coated. Don't skip this step, the spices need oil to stick and flavor the meat properly.

Grill the chicken:

Cook each side for 5 to 6 minutes, depending on thickness, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices stay inside instead of running all over your cutting board.

Make the avocado mash:

Mash the avocados with lime juice, cilantro, and salt until mostly smooth but still a little chunky. I like some texture, it makes the filling more interesting.

Assemble the quesadillas:

Spread avocado mash on half of each tortilla, then layer on sliced chicken, red onion, and cheese. Fold the tortilla over and press gently so it stays closed.

Cook the quesadillas:

Heat a skillet over medium and lightly grease it, then cook each quesadilla for 2 to 3 minutes per side until golden and crispy. Don't rush this, you want the cheese fully melted and the tortilla deeply toasted.

Slice and serve:

Let them cool for a minute so you don't burn your mouth, then cut into wedges. Serve them warm with salsa, sour cream, or hot sauce on the side.

Save

The first time I served these, my nephew asked if we could have them again the next night. He's seven and picky about everything, so that felt like a real win. Now whenever he comes over, he asks if we're making the green quesadillas, which is what he calls them because of the avocado.

Choosing the Right Tortillas

I used to grab whatever tortillas were on sale, but I learned that thicker, fresher tortillas hold up better and don't tear when you fold them with a heavy filling. If you can find them, the ones from the refrigerated section near the deli taste way better than the shelf-stable ones. They toast up crispy on the outside but stay soft and pliable inside, which is exactly what you want.

Make It Your Own

Once you get the hang of this, you can swap in whatever you have on hand. I've used leftover steak, black beans, roasted peppers, even shredded pork. Sometimes I add a spoonful of salsa verde to the avocado mash, or throw in some corn for sweetness. The base is solid enough that you can experiment without worrying about it falling apart.

Storing and Reheating

These are best eaten fresh, but if you have leftovers, wrap them tightly and refrigerate for up to two days. Reheat them in a dry skillet over medium heat, not the microwave, or they'll get soggy. You can also freeze them before cooking, then cook from frozen, adding a couple extra minutes per side.

• Store cooked quesadillas in an airtight container with parchment between each one so they don't stick.
• If the avocado mash browns a little, just scrape off the top layer or stir in a squeeze of lime.
• Reheat in a skillet, not the microwave, to keep the tortilla crispy.

Save

This recipe has become one of those things I make without thinking, and it always feels like a treat even though it's simple. I hope it becomes one of your easy go-tos, too.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, you can grill the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator and slice it just before assembly to maintain the best texture.

→ How do I prevent the avocado from turning brown?

Toss the mashed avocado with lime juice immediately after mashing, as the acidity slows oxidation. Prepare the avocado mash close to assembly time for the freshest results.

→ What's the best way to get a crispy tortilla?

Ensure your skillet is preheated to medium heat and lightly coat with cooking spray or oil. Cook 2-3 minutes per side without moving the quesadillas too much, allowing them to develop a golden, crispy exterior.

→ Can I use a different cheese?

Absolutely. Monterey Jack, cheddar, Oaxaca, or a blend work well. Choose cheeses that melt smoothly and complement the avocado and chicken flavors.

→ Is this suitable for meal prep?

The individual components can be prepped ahead: grill and store chicken, mash avocado with lime juice, and slice onions. Assemble and cook fresh for best texture, as pre-cooked quesadillas don't reheat as crisply.

→ How do I make this gluten-free?

Simply substitute certified gluten-free flour tortillas. Ensure all other ingredients, particularly seasonings and cheese, are labeled gluten-free to avoid cross-contamination.