Pin It My neighbor knocked on my door one Tuesday evening holding a bag of avocados that were all ripening at once. She looked a little desperate, so I invited her in and we started brainstorming. Twenty minutes later, we had quesadillas sizzling in my skillet and the smell of toasted tortillas filling the kitchen. That scramble turned into one of my most-requested dinners, and now I keep chicken and tortillas on hand just in case inspiration or ripe avocados strike.
I made these for my kids after a long Saturday of soccer games, and they devoured them without asking what was inside. My youngest, who usually picks at anything green, ate two whole wedges before realizing there was avocado involved. I didnt say a word, just watched them go back for thirds. Sometimes the best meals are the ones that sneak past the pickiest eaters and become everyone's favorite by accident.
Ingredients
- Boneless, skinless chicken breasts: I like medium-sized breasts because they cook evenly and slice into tender strips that layer nicely without tearing the tortilla.
- Olive oil: This helps the spices cling to the chicken and keeps it juicy during grilling.
- Chili powder: Adds a warm, earthy flavor without too much heat, and it colors the chicken beautifully.
- Cumin: A little cumin goes a long way and brings that smoky, almost nutty depth that makes the chicken taste intentional.
- Garlic powder: I use powder instead of fresh here because it distributes evenly and toasts into the crust as the chicken grills.
- Salt and black pepper: Season generously, the chicken needs it to stand up to the creamy avocado and cheese.
- Ripe avocados: Look for avocados that yield slightly when you press them, not mushy but not rock hard either.
- Lime juice: Brightens the avocado and keeps it from browning too fast, plus it adds a little zing that cuts through the richness.
- Fresh cilantro: If you love cilantro, this is where it shines, if you dont, just leave it out and the mash still tastes great.
- Flour tortillas: I use 10-inch tortillas because they fold easily and hold plenty of filling without splitting.
- Monterey Jack cheese: Melts like a dream and has a mild, creamy flavor that doesnt overpower the avocado.
- Red onion: Adds a sweet crunch and a pop of color, slice it thin so it softens slightly as the quesadilla cooks.
- Cooking spray or olive oil: Just a light coating keeps the tortillas from sticking and helps them crisp up evenly.
Instructions
- Get the grill pan ready:
- Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles and evaporates immediately. This ensures the chicken gets those nice grill marks and cooks quickly without drying out.
- Season the chicken:
- Toss the chicken breasts in a bowl with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated. The oil helps the spices stick and creates a flavorful crust as the chicken cooks.
- Grill the chicken:
- Place the chicken on the hot grill pan and cook for 5 to 6 minutes per side, until the internal temperature reaches 165 degrees and the juices run clear. Let it rest for 5 minutes before slicing thinly against the grain so each bite stays tender.
- Mash the avocado:
- In a separate bowl, mash the avocados with lime juice, cilantro, and salt until mostly smooth with a few chunks remaining for texture. Taste and adjust the lime or salt if needed.
- Assemble the quesadillas:
- Lay out the tortillas and spread a generous layer of avocado mash on one half of each tortilla, then top with sliced chicken, red onion, and cheese. Fold the tortillas in half to enclose the filling, pressing gently so everything stays in place.
- Cook the quesadillas:
- Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil, then cook two quesadillas at a time for 2 to 3 minutes per side until golden brown and the cheese is melted. Watch the heat so the tortillas dont burn before the cheese melts.
- Slice and serve:
- Remove the quesadillas from the skillet and let them cool slightly before cutting into wedges with a sharp knife or pizza cutter. Serve warm with your favorite toppings on the side.
Pin It One night I served these with a simple side of black beans and rice, and my friend looked up and said it felt like we were sitting in a little taqueria somewhere warm and breezy. We werent, it was February and snowing outside, but for half an hour we forgot about the cold. Food has that power sometimes, it takes you somewhere else without leaving your kitchen.
Shortcuts and Swaps
If youre short on time, grab a rotisserie chicken from the store and shred the meat instead of grilling your own. I do this all the time and nobody notices the difference, especially once its tucked inside with the avocado and cheese. You can also swap Monterey Jack for cheddar, pepper jack, or even a Mexican cheese blend depending on what you have in the fridge.
Serving Suggestions
These quesadillas are great on their own, but I love serving them with salsa, sour cream, or a drizzle of hot sauce on the side. A handful of tortilla chips and some fresh lime wedges make it feel like a full meal. If youre feeding a crowd, set out a little toppings bar and let everyone build their plate the way they like it.
Storage and Reheating
Leftover quesadillas keep in the fridge for up to two days in an airtight container. To reheat, skip the microwave and use a dry skillet over medium heat for a couple minutes per side so they crisp back up. You can also freeze them individually wrapped in foil, then reheat straight from frozen in a 350 degree oven for about 15 minutes.
- Store the avocado mash separately if youre meal prepping, it keeps the tortillas from getting soggy.
- Slice the quesadillas right before serving so they stay warm and the cheese stays gooey.
- If the tortillas tear during cooking, just press the edges together with a spatula and keep going, it still tastes perfect.
Pin It This quesadilla has become my answer to what should we eat tonight when nobody has an answer and everyones tired. It comes together fast, tastes like youve been cooking all day, and leaves everyone happy and full.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator, then slice and assemble when ready to cook the quesadillas.
- → What's the best way to keep quesadillas warm?
After cooking, place finished quesadillas on a baking sheet in a 200°F oven while you complete cooking the remaining batches. This keeps them warm without drying them out.
- → Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken is a convenient shortcut. Shred or slice about 2 cups of meat and skip the grilling step. This reduces total preparation time significantly.
- → How do I make this gluten-free?
Simply substitute certified gluten-free flour tortillas for the standard ones. All other ingredients are naturally gluten-free, though always verify labels for cross-contamination warnings.
- → What cheese works best for quesadillas?
Monterey Jack melts beautifully and has mild flavor. Cheddar, Oaxaca, or a blend of cheeses also work well. Avoid hard cheeses that don't melt easily.
- → Can I add other vegetables to the filling?
Definitely. Diced tomatoes, jalapeños, bell peppers, and corn all work wonderfully. Add them directly to the avocado mash or sprinkle between cheese and chicken layers.