Get ready to meet your new go-to comfort food: Chicken and Avocado Quesadillas. This dish brings together tender chicken, creamy avocado, and gooey, melted cheese in a crisp, golden tortilla—every bite hits the perfect balance of flavor and texture! Whether you’re looking for a quick weeknight meal, a satisfying lunch, or a crowd-pleasing snack, these quesadillas deliver on every level. Plus, they’re endlessly adaptable, bursting with vibrant colors, and just as fun to make as they are to eat.
Ingredients You’ll Need
The beauty of Chicken and Avocado Quesadillas lies in their simplicity—every ingredient counts and brings something special to the table. From savory spices to creamy avocado, these humble kitchen staples combine for an irresistible result you’ll crave again and again.
- Cooked chicken (2 cups, shredded or diced): Rotisserie chicken is a perfect shortcut, but any leftover chicken works beautifully for this recipe.
- Ripe avocado (1, sliced or mashed): Choose an avocado that yields slightly to the touch for optimal creaminess and flavor.
- Shredded Monterey Jack or cheddar cheese (1½ cups): These cheeses melt perfectly to give you that iconic quesadilla stretch!
- Garlic powder (½ teaspoon): Just a hint brings savory depth and aroma to the chicken.
- Cumin (½ teaspoon): This warming spice infuses the filling with classic Mexican flavor.
- Salt and pepper, to taste: Essential for rounding out and highlighting all the other flavors.
- Large flour tortillas (4): The quesadilla’s trusty vessel—feel free to try whole wheat or gluten-free if you like.
- Olive oil or butter (1 tablespoon, for cooking): Olive oil gives a crisp finish, while butter adds richness—pick your favorite for the skillet!
- Optional toppings: Sour cream, salsa, chopped cilantro, and lime wedges all take these Chicken and Avocado Quesadillas to new heights.
How to Make Chicken and Avocado Quesadillas
Step 1: Season the Chicken
Start by tossing your cooked chicken with the garlic powder, cumin, salt, and pepper in a medium bowl. This easy blend instantly transforms plain chicken into something totally crave-worthy. If you’re using rotisserie chicken, this step takes just seconds but packs in major flavor!
Step 2: Assemble the Quesadillas
Lay out your tortillas and generously sprinkle cheese over half of each one. Top the cheese with a layer of seasoned chicken, then add slices (or dollops) of ripe avocado. The avocado melts in with the cheese for that dreamy creamy bite. Fold each tortilla over to create a half-moon shape, gently pressing down to compact the filling.
Step 3: Cook Until Golden
Heat a large skillet over medium heat and brush it lightly with olive oil or melt a bit of butter. Once hot, add the folded quesadillas (work in batches if needed). Cook each side for 2 to 3 minutes until the tortillas are golden and crisp, and the cheese bubbles alluringly from the edges—this is when the magic happens.
Step 4: Slice and Serve
Transfer the cooked Chicken and Avocado Quesadillas to a cutting board and let them cool for a minute (trust me, it’s worth the wait!). Use a large knife or pizza cutter to slice each into wedges. Arrange them on a platter and get ready to top and devour!
How to Serve Chicken and Avocado Quesadillas
Garnishes
The right garnishes turn this dish from delicious to dazzling. Think a dollop of creamy sour cream, tangy salsa, fresh cilantro, or a quick squeeze of lime to bring everything to life. Avocado in the filling is a winner, but a few extra slices on top make it utterly irresistible!
Side Dishes
For a heartier meal, pair your Chicken and Avocado Quesadillas with a simple black bean salad, Mexican rice, or a bright corn salsa. On warmer days, a crisp green salad rounds out the meal without stealing the spotlight. Don’t be afraid to get creative—these quesadillas play well with a variety of sides!
Creative Ways to Present
Set up a build-your-own quesadilla bar for parties, offering lots of toppings and sauces. Or, slice the quesadillas into smaller wedges for a shareable appetizer platter. For lunchboxes, wrap them in parchment and tuck in lime wedges for a fresh-squeezed burst at the office or on the go. However you present them, Chicken and Avocado Quesadillas never fail to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extras (lucky you!), store leftover Chicken and Avocado Quesadillas in an airtight container once they’re completely cooled. They’ll keep in the fridge for up to 3 days, making a perfect grab-and-go lunch or snack.
Freezing
These quesadillas can be frozen, too! Let them cool, then wrap each individually in wax paper and place in a freezer bag. They’ll keep their flavor and texture for up to 2 months. When you need a quick meal, just grab one and go—no thawing required before reheating!
Reheating
To recapture the crispy, melty texture, reheat Chicken and Avocado Quesadillas in a skillet over medium heat for 2-3 minutes per side. The oven (at 350°F for about 10 minutes) also works beautifully, especially if you’re reheating several at once. The microwave is easy for a soft finish, but the tortilla won’t be as crisp.
FAQs
Can I make Chicken and Avocado Quesadillas vegetarian?
Absolutely! Simply swap the chicken for black beans, sautéed mushrooms, or even grilled veggies. The combination of melty cheese and avocado is so satisfying, you won’t even miss the meat.
Which cheese works best for these quesadillas?
Both Monterey Jack and cheddar are fantastic choices, as they melt beautifully and complement the flavors. Feel free to mix them together for extra depth, or try pepper jack for a little kick!
How do I keep the quesadillas from getting soggy?
Letting them cool for a minute before cutting helps prevent sogginess by giving the cheese a chance to set. Also, use ripe (but not overripe) avocado and don’t overload the filling, so the tortillas crisp up nicely in the pan.
Can I add extra vegetables or other toppings?
Definitely! Jalapeños, red onion, spinach, or even corn add extra flavor, texture, and color. Just make sure not to overstuff, so the quesadillas are easy to flip and the cheese can melt evenly.
Are Chicken and Avocado Quesadillas gluten-free?
They can absolutely be gluten-free! Just use your favorite gluten-free tortillas, which are widely available these days. All the other ingredients in the recipe are naturally gluten-free, making it an easy adaptation.
Final Thoughts
Chicken and Avocado Quesadillas are truly a crowd-pleasing favorite that’s as easy to throw together as it is to customize. You’re just 20 minutes away from a meal that promises melty cheese, savory chicken, creamy avocado, and endless smiles at the table. Give it a try—you’ll soon see why this recipe has a permanent place in my weeknight rotation!
Print
Chicken and Avocado Quesadillas Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken and Avocado Quesadillas are a delicious and easy-to-make meal that is perfect for a quick dinner. Loaded with shredded chicken, creamy avocado, and gooey cheese, these quesadillas are sure to be a hit with the whole family.
Ingredients
Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 1 ripe avocado (sliced or mashed)
- 1½ cups shredded Monterey Jack or cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1 tablespoon olive oil or butter (for cooking)
- Optional toppings: sour cream, salsa, chopped cilantro, lime wedges
Instructions
- Mix Chicken: In a bowl, mix the chicken with garlic powder, cumin, salt, and pepper.
- Assemble Quesadillas: Lay out the tortillas and evenly distribute cheese over half of each tortilla. Add chicken and avocado slices on top of the cheese, then fold each tortilla in half to form a half-moon shape.
- Cook Quesadillas: Heat a large skillet over medium heat and brush lightly with olive oil or melt butter. Cook each quesadilla for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Serve: Remove from skillet, let cool slightly, then slice into wedges. Serve warm with your favorite toppings.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add jalapeños or red onion for extra flavor.
- To make it vegetarian, substitute black beans or sautéed mushrooms for chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
