Description
These Chicken and Avocado Quesadillas are a quick and delicious meal perfect for any day of the week. Featuring tender, seasoned chicken breasts combined with creamy mashed avocado and melted cheeses, all sandwiched between crispy golden tortillas, this recipe offers a flavorful twist on a classic favorite. Ready in just 25 minutes, it’s an easy dish that’s sure to satisfy your cravings.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Avocado Mixture
- 2 ripe avocados, peeled, pitted, and mashed
- 1 tbsp lime juice (optional, for the avocado)
- Pinch of salt (to taste)
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
Optional Garnishes & Serving
- 1/4 cup fresh cilantro, chopped (optional)
- Sour cream for serving (optional)
- Salsa for serving (optional)
Instructions
- Season the chicken: Pat the chicken breasts dry and evenly season them on all sides with ground cumin, chili powder, garlic powder, onion powder, salt, and pepper to infuse them with bold southwestern flavors.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side or until the chicken is fully cooked through and has a golden brown exterior. Remove the chicken from the pan and allow it to rest for a few minutes to retain its juices before slicing thinly.
- Prepare the avocado spread: While the chicken rests, mash the peeled and pitted avocados in a bowl. Stir in lime juice and a pinch of salt to enhance the creaminess and add a subtle tang.
- Assemble the quesadilla: Heat a large non-stick skillet or griddle over medium heat. Place one flour tortilla into the skillet and evenly sprinkle half of the shredded cheddar and mozzarella cheese over it. Layer half of the sliced chicken evenly on top of the cheese, followed by half of the mashed avocado mixture and chopped cilantro if using. Top with a second tortilla to form a sandwich.
- Cook the quesadilla: Cook the assembled quesadilla for 2-3 minutes on one side, gently pressing with a spatula to help the cheese melt and ensure even browning. Carefully flip and cook the other side for an additional 2-3 minutes until the cheese is fully melted and both tortillas are crisp and golden brown. Repeat this process for the second quesadilla with remaining ingredients.
- Serve: Remove the quesadillas from the skillet and cut them into wedges. Serve immediately with sour cream and salsa on the side for dipping, if desired, to add extra creaminess and spice.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Use corn tortillas to make the dish gluten-free.
- Replace cheddar and mozzarella with your favorite cheeses such as pepper jack for extra flavor.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftover quesadillas can be stored in the fridge for up to 2 days and reheated in a skillet or oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
