Chicken Avocado Quesadillas
These warm, cheesy quesadillas feature tender chicken and creamy avocado for a quick, flavorful meal ideal for lunch, dinner, or a satisfying snack.
Equipment
- 1 large skillet for cooking quesadillas
- 1 bowl for mixing filling
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 to 2 ripe avocados sliced or mashed
- 1½ to 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 8 8-inch flour tortillas
- 2 to 3 tbsp olive oil or butter
- Optional: diced tomatoes sliced green onions, cilantro, lime juice
- Optional sauces: sour cream salsa, or hot sauce
Instructions
- In a bowl, combine cooked chicken with sliced or mashed avocado; add lime juice and cilantro if desired, then season with salt and pepper.
- Lay a tortilla flat and sprinkle shredded cheese over half of it.
- Add a portion of the chicken-avocado mixture over the cheese, then top with more cheese and fold the tortilla in half.
- Heat olive oil or butter in a large skillet over medium heat.
- Place the folded quesadilla in the skillet and cook until the bottom is golden and cheese starts melting, about 2 to 3 minutes.
- Flip and cook the other side until golden and cheese is fully melted.
- Repeat the process with remaining tortillas and filling.
- Cut each quesadilla into wedges and serve warm with sour cream, salsa, or your favorite dipping sauce.
Notes
- Use a cheese blend for extra gooey texture and richer flavor.
- Mash avocado for easy spreading or slice for creamy bites.
- Add black beans, corn, or jalapeños for texture and added taste.
- Serve with fresh salad or Mexican rice to complete the meal.