If you’re looking for a dish that combines creamy fresh avocado with perfectly spiced chicken and melty cheese in a warm, crispy tortilla, you have to try this Chicken and Avocado Quesadillas Recipe. It’s not only incredibly satisfying but also super simple to make, which makes it one of my go-to meals when I want something comforting yet fresh. The balance of flavors—from the tender chicken seasoned with aromatic spices to the luscious avocado and the gooey blend of cheddar and mozzarella—creates a quesadilla experience that’s both rich and bright. Whether you’re cooking for a quick weeknight dinner or impressing friends at a casual gathering, this recipe hits all the right notes.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking this delicious dish. Each component adds a unique dimension, from the tender, spiced chicken that brings warmth to the table to the creamy avocados that add a luscious texture and a pop of vibrant green. The combination of cheddar and mozzarella cheeses melts to perfection, creating that classic quesadilla pull everyone loves.
- 2 boneless, skinless chicken breasts: The hearty protein base, perfect for slicing and layering inside.
- 1 tbsp olive oil: Helps cook the chicken to a golden brown while keeping it juicy.
- 1 tsp ground cumin: Adds a smoky, earthy flavor that is essential for that Mexican-inspired taste.
- 1 tsp chili powder: Brings a subtle kick and rich color to the chicken seasoning.
- 1/2 tsp garlic powder: Provides a mellow garlic backbone without overpowering the dish.
- 1/2 tsp onion powder: Enhances the savory depth of the chicken seasoning mix.
- Salt and pepper to taste: Simple seasonings to highlight and balance all the flavors.
- 2 ripe avocados, peeled, pitted, and mashed: Adds creaminess and a fresh contrast to the warm, spiced chicken.
- 1 tbsp lime juice (optional): Keeps the avocado bright and prevents browning, while adding a lovely tang.
- 1 cup shredded cheddar cheese: Offers sharpness and color, melting beautifully inside the quesadilla.
- 1 cup shredded mozzarella cheese: Contributes stretchiness and milder flavor to complement the cheddar.
- 4 large flour tortillas: The crispy, golden foundation that holds all the goodness together.
- 1/4 cup fresh cilantro, chopped (optional): Adds an herbaceous freshness and a little burst of green.
- Sour cream and salsa for serving (optional): Perfect finishing touches for dipping and extra flavor.
How to Make Chicken and Avocado Quesadillas Recipe
Step 1: Season the Chicken
Start by mixing together the ground cumin, chili powder, garlic powder, onion powder, salt, and pepper right on your chicken breasts. This step infuses the meat with all those glorious flavors that will make your quesadilla sing. Take your time rubbing the spices evenly over the chicken to ensure every bite is seasoned just right.
Step 2: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat, then add the seasoned chicken breasts. Cook them for about 6 to 7 minutes on each side until they’re beautifully golden brown on the outside and cooked through. Once done, transfer the chicken to a plate and let it rest for a few minutes. This rest is key to keeping the meat juicy and easy to slice into those tender strips for layering later.
Step 3: Prepare the Avocado Mixture
While the chicken is resting, mash the ripe avocados in a bowl until creamy. If you like, stir in the lime juice to enhance the flavor and keep the avocados from turning brown. Add a pinch of salt here to bring out their natural richness. This creamy spread will provide a cool contrast to the warm, spiced chicken, adding an irresistible texture.
Step 4: Assemble the Quesadilla Base
Now it’s time to build! Heat a non-stick skillet or griddle over medium heat, then place one tortilla in the pan. Sprinkle half of the shredded cheddar and mozzarella evenly over the tortilla. This cheesy layer acts like a glue to hold everything together and melts into that perfect gooey base everyone loves in quesadillas.
Step 5: Layer the Chicken and Avocado
Next, layer half of your sliced chicken strips over the melting cheese, then dollop the mashed avocado on top. If you’re using cilantro, sprinkle it over the avocado now for a fresh pop of flavor and color. Finally, top with a second tortilla to form a quesadilla sandwich ready to grill.
Step 6: Cook Until Golden and Melty
Press down gently on the quesadilla with a spatula and cook for 2 to 3 minutes per side. You want the tortillas golden and crispy on the outside while the cheeses inside melt into gooey goodness. Be patient and flip carefully to ensure everything stays perfectly together. Repeat this process to make your second quesadilla with the remaining ingredients.
Step 7: Slice and Serve
Once both quesadillas are cooked to perfection, transfer them to a cutting board and slice into wedges. The moment you cut into that warm, cheesy goodness is nothing short of delightful. Serve immediately while hot, with optional sour cream and salsa on the side for dipping. Every bite will be a delicious balance of textures and flavors that you’ll crave again and again.
How to Serve Chicken and Avocado Quesadillas Recipe
Garnishes
Simple garnishes can elevate your quesadillas to restaurant quality without much effort. A dollop of sour cream smooths out the spice, while fresh salsa adds a juicy, tangy crunch. For a fresh herbal note, sprinkle extra chopped cilantro or even a squeeze of lime juice right before serving. These little touches brighten every bite and make the flavors pop.
Side Dishes
Chicken and Avocado Quesadillas Recipe shines when paired with vibrant, complementary sides. Consider a crisp green salad tossed with a citrus vinaigrette, black beans simmered with spices, or a refreshing corn salad with tomatoes and jalapeños. Each side adds different textures and flavors, turning your meal into a well-rounded feast that keeps the palate excited.
Creative Ways to Present
Want to impress your guests or jazz up a casual dinner? Try stacking the quesadilla wedges on a rustic wooden board with colorful mini bowls of guacamole, sour cream, and different salsas alongside. For a fun twist, you can even cut quesadillas into bite-sized triangles and serve them as party finger food. Either way, the combination of colors and textures makes the presentation as inviting as the taste.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and you might since these quesadillas are so tempting—wrap them tightly in foil or place them in an airtight container. Store in the refrigerator for up to 2 days. The flavors deepen even more after sitting, but it’s best to reheat soon for the best texture and taste.
Freezing
Chicken and Avocado Quesadillas Recipe can be frozen for longer storage. Wrap individual quesadilla wedges in plastic wrap, then place them in a freezer-safe bag. They will keep well for up to one month. This is a great option for quick meals on busy days—just thaw and reheat when you’re ready.
Reheating
To reheat, avoid the microwave if you’d like to keep the quesadillas crispy. Instead, warm them in a skillet over medium heat for a few minutes on each side. This method restores the golden crunch and melty cheese beautifully. Alternatively, you can reheat them in a preheated oven at 350°F for about 10 minutes, wrapped in foil.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves cooking time while still delivering great flavor. Just shred the chicken and season lightly if needed before assembling your quesadillas.
What type of avocado is best for this recipe?
Choose ripe Hass avocados with slightly give when gently squeezed. They’re creamy and flavorful, which blends perfectly with the chicken and cheese without overpowering the dish.
Can I make this recipe spicy?
Definitely! To add heat, increase the chili powder, add a pinch of cayenne, or include finely chopped jalapeños inside the quesadilla. You can also serve it with a spicier salsa or hot sauce on the side.
Is it possible to make this dish vegetarian?
Of course! Simply omit the chicken and add extra cheese and veggies like sautéed mushrooms, bell peppers, or black beans for protein. The avocado keeps the quesadilla rich and satisfying.
What’s the best cheese for quesadillas?
The combination of cheddar and mozzarella used here is perfect for a balance of sharp flavor and stringy meltiness. You can also try Monterey Jack, pepper jack for spice, or a blend to suit your taste.
Final Thoughts
There really is something special about the way warm, crispy tortillas, melted cheese, spiced chicken, and creamy avocado come together in this Chicken and Avocado Quesadillas Recipe. It’s a dish that comforts and excites the palate at the same time, perfect for any occasion. Whether you’re new to cooking quesadillas or a seasoned pro, I encourage you to make this recipe your own and share it with loved ones—you’ll be so glad you did!
Print
Chicken and Avocado Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Chicken and Avocado Quesadillas combine tender, spiced chicken with creamy avocado and melted cheddar and mozzarella cheeses, all grilled to golden, crispy perfection between warm flour tortillas. A quick and flavorful meal perfect for lunch or dinner, served with optional sour cream and salsa for extra zest.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Avocado Mixture
- 2 ripe avocados, peeled, pitted, and mashed
- 1 tbsp lime juice (optional)
- Pinch of salt
- 1/4 cup fresh cilantro, chopped (optional)
Quesadilla Assembly
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
To Serve (Optional)
- Sour cream
- Salsa
Instructions
- Season the Chicken: In a small bowl, combine ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts to infuse them with flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until they are fully cooked through and golden brown on the outside. Once cooked, remove from the pan and let rest for a few minutes before slicing thinly.
- Prepare Avocado Mixture: While the chicken rests, mash the peeled and pitted avocados in a bowl. Stir in lime juice and a pinch of salt to enhance creaminess and flavor. Optionally, mix in chopped fresh cilantro for a fresh herbal note.
- Assemble Quesadillas: Heat a large non-stick skillet or griddle over medium heat. Place one flour tortilla in the skillet and evenly sprinkle half of the shredded cheddar and mozzarella cheeses over it.
- Add Fillings: Layer half of the sliced cooked chicken over the cheese, then spread half of the mashed avocado mixture on top. Sprinkle with cilantro if using. Top this with a second tortilla, creating a sandwich.
- Cook Quesadillas: Cook the assembled quesadilla for 2-3 minutes per side, pressing gently with a spatula to help the cheese melt and to brown the tortillas until golden and crisp. Repeat this process with the remaining ingredients to make the second quesadilla.
- Serve: Remove the quesadillas from the skillet and cut them into wedges. Serve immediately while hot with optional sour cream and salsa for dipping and added flavor.
Notes
- Chicken can be substituted with grilled shrimp or a plant-based protein for variation.
- For a gluten-free version, use gluten-free tortillas.
- Add jalapeños or hot sauce for extra spice if desired.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet to retain crispiness.
