Chicken and Avocado Quesadillas are the kind of meal that instantly transports you to a place of golden, melty comfort. Imagine warm, crispy tortillas filled with juicy chicken, buttery avocado, and gooey cheese, all kissed with the brightness of fresh cilantro. This recipe is my go-to for busy nights or lazy weekends, and it always gets rave reviews around the table. If you’re searching for a dish that’s as easy as it is irresistible, these quesadillas are about to become your new favorite!
Ingredients You’ll Need
The beauty of Chicken and Avocado Quesadillas lies in their simplicity. Each ingredient brings something special, whether it’s a burst of freshness, a creamy bite, or that crave-worthy cheesy stretch when you pull the quesadilla apart.
- Cooked chicken (2 cups, shredded or chopped): Rotisserie chicken or any leftover roasted chicken works perfectly for quick prep and juicy flavor.
- Ripe avocado (1, sliced or mashed): Choose one that yields slightly to gentle pressure for that creamy, dreamy texture.
- Shredded Monterey Jack or cheddar cheese (1 cup): Monterey Jack melts beautifully, while cheddar adds a sharp edge—use your favorite or a combo for more depth.
- Chopped cilantro (1/4 cup): Fresh cilantro brightens up each bite and adds a pop of color.
- Garlic powder (1/4 teaspoon): Just enough to give a subtle savory note that ties the filling together.
- Salt and pepper to taste: Season generously to bring out the best in your filling.
- Large flour tortillas (4): Go for soft and pliable tortillas that will crisp up nicely in the skillet.
- Butter or oil for cooking (1 tablespoon): Butter adds richness, while oil gives you a perfect golden crust—pick whichever suits your taste.
How to Make Chicken and Avocado Quesadillas
Step 1: Season the Chicken
Start by combining your shredded or chopped chicken in a medium bowl with the garlic powder, a sprinkle of salt and pepper, and the chopped cilantro. Give it all a good stir so the flavors mingle. This step is the secret to making sure every bite of your Chicken and Avocado Quesadillas is bursting with zesty, savory goodness.
Step 2: Fill the Tortillas
Lay out your flour tortillas on a clean surface. Spoon the chicken mixture evenly over one half of each tortilla. Next, layer on your ripe avocado—either in slices or mashed for extra creaminess. Finish with a generous handful of shredded cheese on top. Don’t be shy with the cheese; it’s what gives you that glorious melt!
Step 3: Fold and Press
Fold each tortilla in half to cover the filling, pressing gently so everything sticks together. This simple fold is key for holding in all those tasty layers when it’s time to flip your Chicken and Avocado Quesadillas on the stove.
Step 4: Cook Until Golden
Heat a large skillet over medium heat and add your butter or oil. Once it’s melted and shimmering, carefully lay in your folded quesadillas. Cook for 2 to 3 minutes per side, pressing down lightly, until the tortillas are golden and crispy and the cheese is melted through. The aroma is irresistible!
Step 5: Slice and Serve
Let the quesadillas cool for a minute before slicing into wedges. This helps the cheese set slightly and keeps everything together. Serve your Chicken and Avocado Quesadillas while they’re warm and gooey for maximum enjoyment!
How to Serve Chicken and Avocado Quesadillas
Garnishes
A good garnish can take these quesadillas to the next level. Sprinkle extra chopped cilantro on top, add a dollop of sour cream, or serve with fresh salsa and lime wedges. The bright flavors make each bite even more vibrant!
Side Dishes
Pair your Chicken and Avocado Quesadillas with a simple black bean salad, Mexican rice, or even a crunchy slaw. These sides balance the richness of the quesadillas and turn your meal into a festive feast.
Creative Ways to Present
Cut the quesadillas into small triangles and serve them as party appetizers, or stack them high on a platter for a family-style dinner. You can even create a quesadilla bar, letting everyone customize their own with extra toppings and sauces!
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken and Avocado Quesadillas, let them cool to room temperature before wrapping them tightly in foil or placing them in an airtight container. Store in the refrigerator for up to 3 days for the best flavor and texture.
Freezing
Quesadillas freeze surprisingly well! Wrap each cooked and cooled quesadilla individually in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge or reheat straight from frozen.
Reheating
For best results, reheat Chicken and Avocado Quesadillas in a skillet over medium heat until crisp and heated through. You can also use a toaster oven or bake at 350°F until warmed. Avoid microwaving if possible, as it can make the tortillas soggy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a slightly different texture and flavor. They’re smaller and a bit more delicate, so handle with care, but they’re delicious in Chicken and Avocado Quesadillas, especially if you love that authentic corn taste.
How can I make these quesadillas vegetarian?
Simply swap the chicken for black beans, sautéed mushrooms, or even grilled veggies. You’ll still get plenty of protein and a hearty bite, and the avocado and cheese keep things creamy and satisfying.
What’s the best way to keep the quesadillas warm for a party?
After cooking, you can place the quesadillas on a baking sheet in a low oven (around 200°F) to keep them warm and crisp until you’re ready to serve. This way, everyone can enjoy hot, melty Chicken and Avocado Quesadillas at their best!
Can I add more vegetables or toppings?
Definitely! Try adding thinly sliced red onion, jalapeños, corn, or even a handful of baby spinach inside the quesadilla before folding. A drizzle of hot sauce or a sprinkle of extra cheese never hurts either!
Is it okay to use pre-cooked or rotisserie chicken?
Yes, and it’s one of the easiest shortcuts! Rotisserie chicken is flavorful and ready to go, making these quesadillas even quicker to prepare. Just shred and season as directed.
Final Thoughts
I hope you fall in love with Chicken and Avocado Quesadillas as much as I have. They’re fast, flavorful, and endlessly customizable—perfect for weeknights, parties, or whenever you need a little cheesy comfort. Give them a try and let your taste buds celebrate!
Print
Chicken and Avocado Quesadillas Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make Chicken and Avocado Quesadillas, featuring tender cooked chicken, creamy avocado, melted cheese, and fresh cilantro all wrapped in crispy flour tortillas. Perfect for a quick lunch or light dinner with a flavorful Mexican-American flair.
Ingredients
Chicken Mixture
- 2 cups cooked chicken (shredded or chopped)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Quesadilla Filling
- 1 ripe avocado (sliced or mashed)
- 1 cup shredded Monterey Jack or cheddar cheese
Other Ingredients
- 4 large flour tortillas
- 1 tablespoon butter or oil for cooking
Instructions
- Prepare the chicken mixture: In a medium bowl, combine the cooked chicken with garlic powder, salt, pepper, and chopped cilantro. Mix well to evenly distribute the flavors.
- Assemble the quesadillas: Lay out the flour tortillas on a flat surface. Divide the chicken mixture evenly over half of each tortilla. Top the chicken with avocado slices (or mashed avocado) and then sprinkle shredded cheese over the top. Fold the tortillas in half to enclose the filling.
- Cook the quesadillas: Heat a large skillet over medium heat and melt the butter or add oil. Place each folded quesadilla in the skillet and cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and crispy and the cheese inside has melted completely.
- Serve: Remove the quesadillas from the pan and allow them to cool slightly before slicing into wedges. Serve warm with optional sides like sour cream, salsa, or lime wedges for added flavor.
Notes
- For extra flavor, add a few slices of red onion or a drizzle of hot sauce before folding each quesadilla.
- Using rotisserie chicken can save time and adds extra flavor to the recipe.
- You can substitute Monterey Jack cheese with cheddar or other melting cheeses of your preference.
- Adjust seasoning according to taste, especially salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg
