These chicken avocado quesadillas are crispy on the outside, cheesy and flavorful on the inside, and perfect for a quick lunch, dinner, or snack. Packed with juicy chicken, creamy avocado, and melted cheese, they bring together satisfying textures and bold flavors in every bite.
Why You’ll Love This Recipe
This recipe is fast, filling, and endlessly customizable. The creamy avocado complements the savory chicken, while melted cheese holds everything together in a perfectly crisp tortilla. With simple pantry spices like chili powder and cumin, it packs flavor without fuss. It’s also a great way to use up leftover chicken and works well for meal prep or casual entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large flour tortillas
- 2 cups cooked chicken breast, shredded or sliced
- 1 large avocado, sliced or lightly mashed
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons olive oil or butter
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Optional add-ins: diced tomatoes, onions, cilantro, jalapeños
Directions
- In a bowl, mix the shredded chicken with chili powder, cumin, salt, and pepper until evenly seasoned.
- Lay out the tortillas and evenly distribute the seasoned chicken, avocado, and shredded cheese on one half of each tortilla. Add any optional ingredients if using.
- Fold each tortilla over to create a half-moon shape.
- Heat a large skillet over medium heat and brush with olive oil or melt a bit of butter.
- Place the quesadillas in the skillet (in batches if needed) and cook for 2–3 minutes per side, or until golden brown and the cheese is melted.
- Remove from the pan and let rest for 1–2 minutes before slicing into wedges.
- Serve warm with salsa, sour cream, or guacamole if desired.
Servings and timing
- Servings: 4 quesadillas (serves 2–4 people)
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Use rotisserie chicken for convenience and extra flavor.
- Swap avocado for guacamole for a creamier texture.
- Add black beans or corn for more substance.
- Make it spicy with chipotle peppers or hot sauce.
- Use whole wheat tortillas for a healthier twist.
storage/reheating
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for 2–3 minutes per side, or in the oven at 350°F (175°C) until warmed through.
- Avoid microwaving to keep the tortillas crisp.
- Not recommended for freezing, as avocado texture may change.
FAQs
Can I use a different type of cheese?
Yes, any good melting cheese like mozzarella, pepper jack, or a Mexican blend will work.
Can I make these quesadillas vegetarian?
Absolutely. Skip the chicken and add more veggies or beans for a hearty, meatless version.
What’s the best way to reheat quesadillas?
Use a skillet or oven to retain crispiness. Avoid microwaving if possible.
Can I use corn tortillas?
Yes, but they may be smaller and more fragile. Warm them slightly before assembling.
Do I have to mash the avocado?
Not at all. Sliced avocado works just as well; it’s all about personal preference.
Can I make these ahead of time?
You can prep the filling in advance, but assemble and cook just before serving for the best texture.
What can I serve with these quesadillas?
Try salsa, sour cream, guacamole, or a fresh side salad.
Can I grill these quesadillas instead of using a skillet?
Yes, grilling works great. Just be careful when flipping to avoid spillage.
How do I keep the tortillas from getting soggy?
Cook them over medium heat until golden and crispy; avoid overstuffing and make sure fillings aren’t too wet.
Are these freezer-friendly?
Not recommended due to the avocado. For best results, make and enjoy fresh.
Conclusion
These chicken avocado quesadillas are quick to make, satisfying to eat, and easy to adapt to your preferences. With melty cheese, seasoned chicken, and creamy avocado wrapped in a crispy tortilla, they’re the kind of meal you’ll want to make again and again—perfect for busy nights or anytime cravings hit.
Print
Chicken Avocado Quesadillas
- Total Time: 20–30 min
- Yield: 2–4 quesadillas, depending on size
- Diet: Halal
Description
Crispy, cheesy quesadillas loaded with tender chicken, creamy avocado, and flavorful seasonings—quick, satisfying, and perfect for lunch or a light dinner.
Ingredients
- 4 medium flour or corn tortillas
- 1½ cups cooked chicken, shredded or diced
- 1 ripe avocado, mashed or sliced
- 1 cup shredded cheese
- Optional: ½ small onion, diced
- Optional: ½ cup diced bell pepper or salsa verde
- 1 tsp fajita or taco seasoning (optional)
- Olive oil or vegetable oil, for cooking
- Optional garnishes: lime wedges, cilantro, sour cream, or salsa
Instructions
- Heat a nonstick skillet or griddle over medium heat and add a little oil.
- If using, warm the chicken mixture with onion, pepper (or salsa verde), and seasoning until heated through.
- Place a tortilla in the skillet. Layer half the cheese, followed by chicken mixture, avocado, and remaining cheese on one side. Fold tortilla over into a half‑moon.
- Cook 2–4 minutes per side, until golden brown and cheese is melted.
- Repeat with remaining ingredients for more quesadillas.
- Slice into wedges and serve with optional toppings like lime wedges, cilantro, sour cream, or salsa.
Notes
- Several versions use mashed avocado (as a “glue”) or sliced avocado; cheese types vary from Monterey Jack to cheddar
- Adding fajita‑style onions, bell peppers, tomatoes, and spices gives a flavorful, well‑rounded filling.
- Cook time is typically 10–20 minutes total—these quesadillas are fast and easy.
- Healthier adaptations use whole‑grain tortillas and lean chicken for added fiber and balance.
- Versatile: use leftover rotisserie chicken, vary cheeses, and add salsas or guac for dipping.
- Prep Time: 10–15 min
- Cook Time: 10–15 min
- Category: Quesadilla / Mexican‑inspired
- Method: Pan‑searing
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 1 quesadilla (of 4)
- Calories: ≈550 kcal
- Sugar: ≈2 g
- Sodium: ≈670 mg
- Fat: ≈30 g
- Saturated Fat: ≈10 g
- Unsaturated Fat: ≈14 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈45 g
- Fiber: ≈6 g
- Protein: ≈25 g
- Cholesterol: ≈80 mg
