Chicken Avocado Quesadilla (Print Version)

Grilled chicken, creamy avocado, and melted cheese wrapped in a crispy golden tortilla. A quick 35-minute Mexican-American favorite.

# 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-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 Make:

01 - Heat a grill pan or skillet over medium-high heat until hot.
02 - In a mixing bowl, combine chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Place seasoned chicken on preheated grill pan and cook for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with small chunks remaining.
05 - Lay tortillas flat. Spread generous layer of avocado mash on half of each tortilla. Layer with sliced chicken, red onion slices, and shredded cheese. Fold tortillas in half to enclose filling.
06 - Heat 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 - Transfer cooked quesadillas to plate and cool slightly. Cut each quesadilla into wedges and serve warm.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The avocado mash adds a creamy richness that makes every bite feel indulgent without being heavy.
  • You can prep the chicken ahead and assemble these in minutes when hunger strikes.
  • Kids and adults both reach for seconds without any convincing needed.
02 -
  • Let the chicken rest before slicing or all the juices will run out onto your cutting board instead of staying in the meat.
  • Don't overfill the tortillas or they'll split open when you try to flip them in the pan.
  • Use medium heat when cooking the quesadillas, high heat burns the tortilla before the cheese melts.
  • Press down gently with a spatula while cooking to help the cheese melt and the layers fuse together.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts better and tastes fresher without the anti-caking agents.
  • Warm your tortillas slightly before assembling so they fold without cracking.
  • Use a pizza cutter to slice the quesadillas into even wedges quickly and cleanly.
  • If your skillet isn't large enough, keep finished quesadillas warm in a 200 degree oven while you cook the rest.
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