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chicken and avocado quesadillas
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chicken and avocado quesadillas

These Chicken and Avocado Quesadillas are crispy on the outside, cheesy on the inside, and packed with juicy chicken and creamy avocado. They’re quick to make, perfect for lunch or dinner, and loaded with bold flavors. Serve them with salsa, sour cream, or guacamole for an irresistible meal everyone will love!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: chicken
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 ripe avocado mashed
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 4 large flour tortillas
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1 tbsp lime juice
  • 1 tbsp butter for cooking
  • ¼ cup fresh cilantro chopped (optional)

Method
 

  1. In a bowl, mix the shredded chicken with garlic powder, chili powder, cumin, and lime juice. Stir well to combine.
  2. Mash the avocado in a separate bowl and season with a pinch of salt. For another avocado-inspired dish, check out Guacamole.
  3. Spread mashed avocado on half of each tortilla. Add a generous layer of the seasoned chicken and top with shredded cheese. Sprinkle with fresh cilantro, then fold the tortilla in half.
  4. Heat a skillet over medium heat and melt butter. Place the quesadilla in the pan and cook for 2-3 minutes per side until golden brown and crispy. Repeat for all quesadillas.

Notes

  • Make-Ahead: Prepare the filling in advance and store it in the fridge for up to 24 hours.
  • Storage: Store leftover quesadillas in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a skillet over medium heat for the best texture or microwave for 30 seconds.
  • Freezing: Freeze assembled, uncooked quesadillas for up to 2 months. Thaw before cooking.