Chicken Avocado Quesadilla (Printable)

Grilled chicken, creamy avocado, and melted cheese folded in a crispy tortilla. A flavorful, easy main dish ready in 35 minutes.

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat a grill pan or skillet over medium-high heat.
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 - Cook chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a plate and rest for 5 minutes, then slice thinly.
04 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some visible chunks remaining.
05 - Lay out tortillas and spread a generous layer of avocado mash on the lower half of each tortilla. Top with sliced chicken, red onion slices, and shredded cheese. Fold tortillas in half to enclose 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 to 3 minutes per side until golden brown and cheese is fully melted.
07 - Transfer quesadillas to a cutting board, cool briefly, then cut each into wedges. Serve warm with accompaniments.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The creamy avocado keeps the filling moist and rich without any heavy sauces.
  • You can use rotisserie chicken and skip the grill entirely on busy nights.
  • Every bite gives you crispy edges, gooey cheese, and that fresh lime brightness.
02 -
  • Let the chicken rest after grilling or all the juices run out when you slice it and the meat gets dry.
  • Do not overfill the tortillas or they will split when you flip them, I learned this the messy way.
  • Use medium heat on the skillet so the outside crisps without burning before the cheese melts inside.
03 -
  • Press down gently with a spatula while cooking to help the cheese melt faster and seal the tortilla edges.
  • Use a pizza cutter to slice the quesadillas cleanly without squishing the filling out the sides.
  • If your avocados are not quite ripe, microwave them for 10 seconds to soften them just enough to mash.
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