Chicken Avocado Quesadilla (Printable)

Flavorful quesadilla with grilled chicken, creamy avocado, and melted cheese wrapped in a crispy tortilla. Easy 35-minute meal.

# 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 ground 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

# Directions:

01 - In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken breasts thoroughly to coat evenly with seasoning mixture.
02 - Preheat a grill pan or skillet over medium-high heat. Grill seasoned chicken breasts for 5-6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some texture remaining.
04 - Lay out tortillas and spread avocado mash generously on half of each tortilla. Layer sliced chicken, red onion, and cheese on top. Fold tortillas in half to enclose filling.
05 - Heat a 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 melted.
06 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm with desired accompaniments.

# Expert Advice:

01 -
  • Everything cooks fast and comes together in one pan, perfect for those nights when takeout feels too slow.
  • The creamy avocado mash balances the crispy tortilla in a way that makes every bite feel indulgent without being heavy.
  • You can prep the chicken ahead or swap in rotisserie, making it as flexible as your schedule needs.
02 -
  • Letting the chicken rest after grilling is non-negotiable, cutting it too soon releases all the juices and leaves you with dry slices.
  • Spreading the avocado mash right to the edges prevents dry bites and ensures every wedge has that creamy richness.
  • Cooking over medium heat instead of high keeps the tortilla from burning before the cheese melts, patience pays off here.
03 -
  • Press the quesadilla gently with the spatula while it cooks, this helps the cheese melt faster and the layers stick together.
  • If your avocados are a little firm, let them sit in a paper bag with a banana overnight, they'll ripen perfectly by the next day.
  • Use a pizza cutter to slice the quesadillas into even wedges, it's faster and cleaner than a knife.
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