Chicken Avocado Quesadilla (Printable)

Grilled chicken meets creamy avocado in this crispy, cheesy quesadilla. A quick and satisfying Mexican-American favorite.

# What You 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 cilantro, chopped
11 - 1/4 teaspoon salt

→ 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

# Step-by-Step:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken breasts thoroughly to coat evenly with the spice mixture.
03 - Grill seasoned chicken breasts for 5 to 6 minutes per side until cooked through and juices run clear. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In a separate bowl, combine avocados, lime juice, fresh cilantro, and salt. Mash until mostly smooth with some chunks remaining for texture.
05 - Lay out tortillas and spread a generous layer of avocado mash on one half of each tortilla. Layer sliced chicken, red onion slices, and shredded cheese over the avocado. Fold tortillas in half to enclose filling.
06 - Heat a large skillet over medium heat and coat lightly with cooking spray or olive oil. Cook quesadillas in batches of two for 2 to 3 minutes per side until golden brown and cheese melts completely.
07 - Remove quesadillas from skillet and let cool for 1 minute. Cut each quesadilla into wedges and serve warm with desired accompaniments.

# Expert Suggestions:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The creamy avocado mash keeps everything moist and adds a brightness that plain cheese just cant match.
  • You can use leftover chicken or rotisserie to make it even faster on busy nights.
  • Every bite has that perfect contrast between crispy tortilla and gooey melted cheese.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry.
  • Dont overfill the tortillas or they will split open when you flip them in the skillet.
  • Use medium heat for cooking, not high, so the outside crisps without burning before the cheese melts.
  • Mash the avocado right before assembling to keep it bright green and fresh tasting.
03 -
  • Press down gently on the quesadilla with a spatula while it cooks to help the cheese melt evenly and the tortilla crisp up all over.
  • If your skillet is too small, keep finished quesadillas warm in a 200 degree oven while you cook the rest.
  • Slice the chicken as thinly as possible so every bite has tender meat without overwhelming the avocado and cheese.
  • Use a sharp knife to cut the quesadillas cleanly, wiping the blade between cuts so the filling does not smear.
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