Chicken Avocado Quesadilla (Printable Version)

Flavorful quesadilla with grilled chicken, creamy avocado, and melted cheese in a crispy tortilla. Ready in 35 minutes.

# What You'll Need:

→ For the 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

→ For the Avocado Mash

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

→ For Assembly

12 - 4 large flour tortillas, 10-inch
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 Prepare:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, combine chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Grill chicken for 5-6 minutes per side until fully cooked and juices run clear. Remove from heat and allow to 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 tortillas flat. On half of each tortilla, spread generous avocado mash. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to seal 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 2-3 minutes per side until golden brown and cheese is melted.
07 - Remove quesadillas from skillet and allow to cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but comes together faster than ordering delivery.
  • The creamy avocado mash keeps everything moist and adds a brightness that plain cheese just can't.
  • You can prep the chicken ahead and assemble these in under ten minutes when hunger strikes.
  • Every bite has that perfect balance of crispy, melty, and fresh all at once.
02 -
  • Let the chicken rest after grilling or all the juices will run out the second you slice into it.
  • Don't overfill the tortillas or they'll split when you try to flip them in the pan.
  • Use medium heat when cooking the quesadillas, not high, or the outside will burn before the cheese melts.
03 -
  • Press down gently on the quesadilla with a spatula while it cooks to help the cheese melt faster and the layers stick together.
  • If you're making multiple quesadillas, keep the finished ones warm in a low oven while you cook the rest.
  • Use a pizza cutter to slice them into wedges quickly and cleanly without squishing the filling out the sides.
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