Save My neighbor knocked on my door one Saturday afternoon holding a bag of avocados that were about to turn. She asked if I could use them, and I immediately thought of quesadillas. I had some leftover chicken in the fridge and a block of Monterey Jack that needed to be used. What started as a spontaneous fridge-clearing experiment turned into one of the most requested meals in my house. The combination of creamy avocado, seasoned chicken, and that crispy, cheesy exterior was so good that my kids now ask for it by name.
I remember making these for a casual dinner party where everyone was running late. I kept the quesadillas warm in a low oven, and when people finally arrived, they devoured them straight from the cutting board. One friend said it tasted like something from a trendy lunch spot, but better because it was warm and made with care. That night, I realized that simple food made well always wins over complicated dishes that try too hard.
Ingredients
- Boneless, skinless chicken breasts: These cook quickly and stay juicy when seasoned well, though I have also used rotisserie chicken when I am in a real hurry.
- Olive oil: Helps the spices cling to the chicken and prevents sticking on the grill pan.
- Chili powder: Adds warmth and a hint of smokiness without overwhelming the other flavors.
- Cumin: This is the spice that gives the chicken that slightly earthy, authentic flavor.
- Garlic powder: Provides savory depth and blends smoothly into the seasoning mix.
- Salt and black pepper: Essential for bringing out the natural flavors of the chicken.
- Ripe avocados: Make sure they yield slightly to gentle pressure, too hard and they will not mash well, too soft and they taste off.
- Lime juice: Brightens the avocado and keeps it from browning too quickly.
- Fresh cilantro: Adds a fresh, herbal note that pairs beautifully with avocado and lime.
- Flour tortillas: The 10 inch size is perfect for folding and getting a good ratio of filling to crispy edges.
- Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor, though cheddar works great too if that is what you have.
- Red onion: Adds a bit of sharpness and crunch that cuts through the richness of the cheese and avocado.
- Cooking spray or olive oil: Keeps the quesadillas from sticking and helps them crisp up nicely.
Instructions
- Prep the Chicken:
- Preheat your grill pan or skillet over medium high heat until it is nice and hot. In a bowl, toss the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Grill the Chicken:
- Place the chicken on the hot pan and cook for 5 to 6 minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing thinly so the juices redistribute.
- Make the Avocado Mash:
- In a separate bowl, mash the avocados with lime juice, cilantro, and salt until mostly smooth but still a bit chunky. This adds texture and keeps it from feeling like baby food.
- Assemble the Quesadillas:
- Lay out your tortillas and spread a generous layer of avocado mash on half of each one. Top with sliced chicken, red onion, and a good handful of cheese, then fold the tortillas in half.
- Cook Until Crispy:
- Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Cook the quesadillas two at a time for 2 to 3 minutes per side, pressing down gently with a spatula, until golden brown and the cheese is fully melted.
- Slice and Serve:
- Remove from the skillet and let them cool for a minute before cutting into wedges. Serve warm with your favorite toppings on the side.
Save One evening, my youngest asked if we could have these for breakfast. I laughed at first, but then I made them the next morning with scrambled eggs tucked inside. It became our weekend tradition for a while. That is the beauty of a recipe like this, it adapts to whatever moment you are in.
How to Pick the Right Avocado
I used to guess wrong all the time until I learned to gently squeeze the avocado in my palm, not with my fingers. If it yields slightly, it is ready. If it feels like a rock, let it sit on the counter for a day or two. If it feels mushy, it is probably past its prime and will taste bitter or have dark spots inside.
What to Serve Alongside
I like to keep it simple with a small bowl of salsa, a dollop of sour cream, and maybe some pickled jalapeños if people want heat. A light side salad with lime vinaigrette also works well to balance the richness. Sometimes I just serve tortilla chips and let people build their own plate.
Storage and Reheating
Quesadillas are best fresh, but leftovers can be stored in the fridge for up to two days. Reheat them in a dry skillet over medium heat to bring back some of the crispness, microwaving will make them soggy. You can also freeze assembled but uncooked quesadillas, just cook them straight from frozen and add an extra minute per side.
- Wrap each quesadilla individually in foil before freezing so they do not stick together.
- If you meal prep, keep the avocado mash separate and add it fresh to avoid browning.
- Leftover grilled chicken can be stored separately and used in salads or tacos throughout the week.
Save This recipe has become one of those reliable go to meals that never disappoints. Whether you are feeding a crowd or just yourself on a quiet Tuesday night, it delivers every time.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 24 hours in advance and refrigerate it. Simply reheat it gently before assembling your quesadillas, or use it cold if preferred. This makes assembly much quicker.
- → What's the best way to get a crispy tortilla?
Use medium heat and cook for 2-3 minutes per side until golden brown. Don't rush with high heat, as the cheese needs time to melt properly. A light coating of oil or cooking spray on the skillet helps achieve that perfect crispiness.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken is a convenient shortcut. Simply shred or slice it and use the same amount called for in the recipe. This reduces your active cooking time significantly.
- → How do I prevent the avocado from browning?
The lime juice in the avocado mash helps prevent oxidation and browning. Prepare the mash just before assembly, and if making ahead, press plastic wrap directly onto the surface to minimize air exposure. Store in an airtight container.
- → What cheese works best for this dish?
Monterey Jack melts beautifully and has a mild flavor that complements the avocado well. Cheddar is a good alternative for a sharper taste. Oaxaca or Chihuahua cheese also work wonderfully for authentic Mexican-style quesadillas.
- → Can I make these gluten-free?
Yes, simply substitute certified gluten-free flour tortillas for the regular ones. Check that all other ingredients, including spice blends, are certified gluten-free to avoid cross-contamination.