Chicken Avocado Quesadilla (Printable)

Flavorful quesadilla with grilled chicken, creamy avocado, and melted cheese in a crispy golden tortilla. Serves 4.

# 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 chopped cilantro
11 - 1/4 teaspoon salt

→ Assembly

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

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat chicken breasts thoroughly with the spice mixture.
03 - Grill chicken breasts for 5 to 6 minutes per side until cooked through and juices run clear. Transfer to a cutting board and 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 texture 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 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 from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Suggestions:

01 -
  • It uses simple ingredients you probably already have and comes together faster than ordering takeout.
  • The creamy avocado mash melts into the cheese and creates this rich, tangy layer that makes every bite feel indulgent.
  • You can prep the chicken ahead or use rotisserie chicken and still get that fresh, just-made taste.
  • It's one of those recipes that works for lunch, dinner, or even a midnight snack when you're really hungry.
02 -
  • If your avocados aren't ripe enough, the mash will be lumpy and bland, so wait an extra day or two if you need to.
  • Don't overcrowd the skillet when cooking the quesadillas, or they won't crisp up properly and the cheese will ooze out before it melts.
  • Let the chicken rest after grilling, or all the juice will run out when you slice it and the meat will be dry.
03 -
  • Press down gently with a spatula while the quesadilla cooks to help the cheese melt faster and the tortilla crisp evenly.
  • Use a pizza cutter to slice the quesadillas into wedges, it's way easier than a knife and you get cleaner cuts.
  • If you want extra flavor, brush the outside of the tortilla with a little melted butter mixed with garlic powder before cooking.
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