Save to Pinterest My neighbor knocked on my kitchen window one afternoon holding a bag of avocados from her tree, and I had leftover grilled chicken sitting in the fridge with no plan. I grabbed tortillas and cheese, smashed those avocados with lime, and folded everything into what became my most-requested weeknight meal. The smell of toasted tortilla and melting cheese filled the kitchen in minutes. It was so simple I almost felt like I was cheating, but everyone asked for seconds.
I made these for my kids after soccer practice one evening, and they devoured them before I could even plate mine. One of them said it tasted like the food truck near the field but better, which is the kind of compliment that sticks with you. Now it shows up on our table at least twice a month, sometimes with jalapeños if I am feeling bold. It is one of those meals that feels like a small victory every time.
Ingredients
- Boneless, skinless chicken breasts: I slice them thin after grilling so they layer evenly and every bite has protein, plus they cook faster that way.
- Olive oil: Just enough to coat the chicken and keep it from sticking to the pan, and it helps the spices cling.
- Chili powder: Adds a warm, smoky flavor without heat, and it gives the chicken that slight color I love.
- Cumin: This is the spice that makes it smell like a taco shop, earthy and a little sweet.
- Garlic powder: I prefer it here over fresh because it distributes evenly and does not burn on the grill.
- Salt and black pepper: Essential for bringing out every other flavor, I do not skimp on these.
- Ripe avocados: They should give slightly when you press them, not rock hard or mushy, and they mash into a creamy base.
- Lime juice: Keeps the avocado green and adds that bright, tangy punch that cuts through the richness.
- Fresh cilantro: I chop it fine and fold it in for little bursts of herbal freshness.
- Flour tortillas: The large ones fold easier and get crispy on the outside while staying soft inside.
- Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor that does not overpower the avocado.
- Red onion: Thinly sliced so it adds a little sharpness without crunching too loud.
- Cooking spray or olive oil: Just a light coat on the skillet so the tortilla gets golden and crispy.
Instructions
- Heat the grill pan:
- Set it over medium-high heat and let it warm up for a couple of minutes so the chicken gets those nice sear marks. You will know it is ready when a drop of water sizzles on contact.
- Season the chicken:
- Toss the breasts in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper until every surface is coated. Use your hands if you need to, it gets into every crevice that way.
- Grill the chicken:
- Lay the breasts on the hot pan and cook for 5 to 6 minutes per side without moving them too much. When juices run clear and the internal temp hits 165 degrees, pull them off and let them rest for 5 minutes before slicing.
- Mash the avocado:
- Scoop the flesh into a bowl, add lime juice, cilantro, and salt, then mash with a fork until mostly smooth with a few chunks. Taste it and adjust the lime or salt if needed.
- Assemble the quesadillas:
- Spread avocado mash on half of each tortilla, then layer on sliced chicken, red onion, and cheese. Fold the tortilla over and press gently so it holds together.
- Cook the quesadillas:
- Heat a large skillet over medium, coat it lightly with spray or oil, and cook two quesadillas at a time for 2 to 3 minutes per side. Flip carefully when the bottom is golden and the cheese starts to melt.
- Slice and serve:
- Let them cool for a minute so the cheese sets slightly, then cut each into three or four wedges. Serve them warm with your favorite toppings on the side.
Save to Pinterest I brought these to a potluck once, cut into small triangles, and they disappeared before the main course even came out. Someone asked if I catered, and I just laughed because it took me less than half an hour. That is when I realized how much people love food that tastes homemade and special but does not require a culinary degree.
Storing and Reheating
I wrap leftover quesadillas in foil and keep them in the fridge for up to two days, though they rarely last that long. Reheat them in a dry skillet over medium-low heat so the tortilla crisps back up instead of going soggy in the microwave. If you are meal prepping, cook the chicken and mash the avocado ahead, then assemble and grill fresh when you are ready to eat. The avocado might brown a bit even with lime juice, but it still tastes fine.
Swaps and Substitutions
When I am in a rush, I grab rotisserie chicken from the store and shred it with two forks, no grilling required. You can swap Monterey Jack for cheddar, pepper jack, or even a Mexican blend if that is what you have on hand. For a gluten-free version, use certified gluten-free tortillas and check that your spices do not have any hidden fillers. I have also made these with turkey, shrimp, or even black beans when I want to skip the meat entirely.
Serving Suggestions
I like to put out small bowls of salsa, sour cream, and hot sauce so everyone can customize their plate. A simple side salad with lime vinaigrette or some tortilla chips with guacamole rounds out the meal without much effort. If I am feeding a crowd, I cut the quesadillas into smaller wedges and serve them as appetizers with toothpicks.
- Add diced tomatoes or pickled jalapeños to the avocado mash for extra texture and heat.
- Sprinkle cotija cheese on top right before serving for a salty, crumbly finish.
- Pair with a cold beer, iced tea, or a lime margarita if you are feeling festive.
Save to Pinterest This quesadilla has become my go-to when I want something satisfying without the fuss, and it never lets me down. I hope it becomes one of those recipes you reach for on busy nights when you still want to feel like you cooked something real.
Recipe Questions & Answers
- → Can I make this with pre-cooked chicken?
Yes, rotisserie chicken works wonderfully and cuts preparation time significantly. Simply shred or slice the cooked chicken and skip the grilling step.
- → How do I prevent the tortilla from getting soggy?
Spread the avocado mash only on half of each tortilla before folding. Avoid over-mashing the avocado—leaving some chunks helps maintain texture and reduces moisture release.
- → What's the best way to ensure melted cheese?
Cover the skillet with a lid after flipping the quesadilla, or cook over medium heat rather than high. This allows the cheese to melt fully before the exterior browns too much.
- → Can I add vegetables to the filling?
Absolutely. Diced tomatoes, jalapeños, bell peppers, or fresh spinach all work great. Add them on top of the cheese layer to keep moisture controlled.
- → Is there a gluten-free option?
Yes, use certified gluten-free flour tortillas as a direct substitute. The cooking method and other ingredients remain unchanged. Always verify your cheese is gluten-free too.
- → How should I store leftovers?
Store cooled quesadilla wedges in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat for best texture, or use a microwave for quick warming.