Chicken Avocado Quesadilla (Printable Format)

Flavorful grilled chicken, creamy avocado, and melted cheese wrapped in a crispy golden tortilla. Perfect for weeknight dinners.

# What's Needed:

→ 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 chopped fresh 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 It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a mixing bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Grill chicken for 5 to 6 minutes per side until cooked through 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 some texture remaining.
05 - Lay out tortillas and spread a generous layer of avocado mash on half of each tortilla. Top with sliced chicken, red onion slices, and 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 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 less time than it takes to decide what to order for delivery.
  • The creamy avocado mash keeps every bite moist and flavorful without needing a dipping sauce.
  • You can prep the chicken ahead and assemble these in minutes when hunger strikes.
  • The crispy golden exterior gives way to gooey melted cheese that holds everything together perfectly.
02 -
  • Do not skip resting the chicken after grilling, or you will lose all the juices when you slice it and end up with dry filling.
  • Use medium heat when cooking the quesadillas, not high, or the outside will burn before the cheese melts.
  • Spread the avocado mash all the way to the edges so every bite has that creamy layer.
  • If your tortillas are tearing when you fold them, warm them in the microwave for a few seconds first to make them more pliable.
03 -
  • Press down on the quesadilla with the back of your spatula while it cooks to help the cheese melt faster and bind everything together.
  • Slice the quesadilla with a pizza cutter for clean, even wedges that do not squish the filling out.
  • If you are cooking more than two at a time, use two skillets at once so everyone eats together while they are still hot.
  • Taste your avocado mash before assembling, because under-seasoned filling makes the whole quesadilla feel flat.
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