Chicken Avocado Quesadilla (Printable version)

Grilled chicken breast with creamy avocado mash and melted cheese folded in a crispy tortilla. A satisfying meal ready in under 40 minutes.

# 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 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, or until cooked through and juices run clear. Remove 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 chunks remaining.
05 - Lay out tortillas. On half of each tortilla, spread a generous layer of avocado mash. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose the 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 from skillet, let cool slightly, then cut each quesadilla into wedges. Serve warm.

# Expert Advice:

01 -
  • It feels indulgent but comes together faster than ordering takeout, especially on nights when you need something satisfying without the wait.
  • The creamy avocado mash adds richness without feeling heavy, and it keeps the filling moist even if you slightly overcook the chicken.
  • You can prep the chicken and avocado ahead, then just assemble and grill when hunger strikes.
  • It works as lunch, dinner, or even a late night snack when you want something more than cereal but less than a full production.
02 -
  • Don't skip resting the chicken after grilling, cutting into it immediately makes all the juices run out and you end up with dry filling.
  • If your avocados aren't quite ripe, you can speed things up by putting them in a paper bag with a banana overnight.
  • Use medium heat when grilling the quesadillas, too high and the tortilla burns before the cheese melts, too low and it turns soggy.
03 -
  • Press down on the quesadilla with a spatula while it cooks to help the cheese melt faster and the tortilla crisp up evenly.
  • If you're making a big batch, keep finished quesadillas warm in a low oven while you cook the rest so everyone eats at the same time.
  • Save any leftover avocado mash by pressing plastic wrap directly onto the surface to prevent browning, it'll keep in the fridge for a day or two.
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