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
Scale
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.
