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