Chicken Avocado Quesadilla (Print View)

Grilled chicken, creamy avocado mash, and melted cheese wrapped in a crispy golden tortilla. A satisfying Mexican-American favorite.

# Components:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground 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 cilantro, chopped
11 - 1/4 teaspoon salt

→ Assembly

12 - 4 large flour tortillas, 10-inch
13 - 1.5 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling

# Directions:

01 - In a mixing bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
02 - Preheat a grill pan or skillet over medium-high heat. Grill seasoned chicken breasts for 5-6 minutes per side until cooked through and juices run clear.
03 - Remove chicken from heat and let rest for 5 minutes. Slice thinly against the grain.
04 - In a separate bowl, mash ripe avocados with lime juice, cilantro, and salt until mostly smooth with some chunks 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 the 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 fully melted.
07 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Advice:

01 -
  • It comes together in about 35 minutes, making it perfect for busy weeknights when you need something satisfying fast.
  • The avocado mash adds a creamy richness that keeps every bite moist and flavorful without needing heavy sauces.
  • You can easily customize the fillings based on what you have on hand or what your family likes.
  • The crispy tortilla exterior with melted cheese inside creates the perfect texture contrast that makes quesadillas so addictive.
02 -
  • Do not skip the resting step for the chicken, cutting it too soon will make it dry and all the juices will run out onto the cutting board.
  • If your avocado mash turns brown before you assemble, just stir it, the lime juice will slow oxidation but it cannot stop it completely.
  • Use medium heat for cooking the quesadillas, too high and the outside burns before the cheese melts.
03 -
  • Press down gently with a spatula while cooking to help the cheese melt evenly and the tortilla crisp up without breaking.
  • If you want extra flavor, brush the outside of the tortilla with a little melted butter mixed with garlic powder before grilling.
  • Always taste your avocado mash before assembling, it should be slightly over seasoned since the tortilla and cheese are mild.
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