If you’re looking to shake up your weeknight dinner routine or just want an easy, crowd-pleasing meal, Chicken and Avocado Quesadillas are about to become your new favorite. This recipe brings together juicy shredded chicken, creamy avocado, gooey cheese, and just the right touch of fresh cilantro and zesty lime—all nestled in a golden, crispy tortilla. Each bite is loaded with incredible flavor and contrasting textures, making it impossible to stop at just one wedge. Whether you’re cooking for your family or treating yourself, Chicken and Avocado Quesadillas guarantee big smiles all around the table.
Ingredients You’ll Need
The best part about Chicken and Avocado Quesadillas is how a handful of simple, fresh ingredients transform into something totally irresistible. Every component not only offers its own burst of flavor but also works together to deliver that perfect balance of melty, tangy, and savory in every bite.
- Cooked chicken breast (2 cups, shredded): Using leftover, poached, or rotisserie chicken keeps things quick and ensures every bite is tender and flavorful.
- Ripe avocado (1, sliced or mashed): Its creamy texture balances the other ingredients, bringing richness and a pop of color to the filling.
- Shredded Monterey Jack or cheddar cheese (1 cup): Cheese is the glue that holds it all together, melting perfectly to create those iconic cheesy pulls.
- Large flour tortillas (4): Soft, sturdy, and crisp beautifully in the pan, but feel free to use corn tortillas for a gluten-free twist.
- Fresh cilantro (2 tablespoons, chopped): Cilantro adds bright, herbal notes that lift every mouthful.
- Lime juice (1 tablespoon): Just a splash brings a fresh, tangy kick and keeps the avocado vibrant.
- Salt and pepper to taste: Essential for bringing every flavor to life—don’t skip a light seasoning before assembly!
- Olive oil or butter for cooking (1 tablespoon): Either option creates a gorgeous, golden crust and infuses a hint of extra richness.
How to Make Chicken and Avocado Quesadillas
Step 1: Flavor Up the Chicken
Begin by tossing your cooked, shredded chicken with lime juice, chopped cilantro, salt, and plenty of freshly cracked black pepper. This step adds instant zing and ensures every bite is seriously irresistible. If you’re using rotisserie chicken, the built-in seasoning will make your quesadillas taste like you spent hours preparing, even if dinner comes together in just minutes.
Step 2: Assemble the Quesadillas
Lay out your tortillas on a clean work surface. Spoon the chicken mixture evenly over half of each tortilla, leaving a little space at the edge for neat folding. Layer on your slices or generous dollops of mashed avocado, then top with a hefty sprinkle of shredded cheese. Folding the tortilla in half gently hugs the filling and keeps all that goodness inside while toasting.
Step 3: Toast to Melty, Golden Perfection
Heat a large skillet over medium. Brush lightly with olive oil or butter to guarantee a crunchy, flavorful exterior. Place one quesadilla at a time into the skillet, pressing it gently with a spatula. Cook for 2 to 3 minutes per side, flipping once the bottom is golden brown and crisp. You’ll know it’s ready when the cheese gets all gooey and your kitchen fills with the aroma of toasted tortillas.
Step 4: Slice and Serve Immediately
Let the quesadillas cool briefly before slicing them into wedges—this keeps the filling from oozing out everywhere. Arrange them on a platter and get ready for some serious compliments. Chicken and Avocado Quesadillas are always best served fresh from the pan, when the cheese is still perfectly melty and the avocado tastes creamy and bright.
How to Serve Chicken and Avocado Quesadillas
Garnishes
Take your Chicken and Avocado Quesadillas over the top with a sprinkle of extra cilantro, a drizzle of your favorite salsa, a dollop of sour cream, or a squirt of fresh lime juice. Each garnish lets guests create their own customizable, flavor-packed bite.
Side Dishes
Pair these quesadillas with a quick side salad, black beans, or a vibrant corn salsa for a well-rounded meal. They’re also fantastic alongside guacamole, pico de gallo, or a light cabbage slaw for some extra crunch and freshness.
Creative Ways to Present
Stack the wedges high on a rustic wooden board, scatter with lime wedges and chile flakes, and let everyone dig in family-style. If you’re serving these at a party, slice them smaller for bite-sized appetizers. Chicken and Avocado Quesadillas even work great as brunch fare with a fried egg on top!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Avocado Quesadillas will keep beautifully in the fridge for up to two days. Let the quesadillas cool completely, then wrap tightly in foil or store in an airtight container. This helps preserve their texture and keeps the avocado from browning too much.
Freezing
Want to get ahead on meal prep? Assembled but uncooked quesadillas freeze perfectly—just wrap each one tightly in plastic wrap and freeze in a single layer. They’ll be ready for the skillet straight from the freezer, making them a lifesaver for busy nights!
Reheating
For the crispiest results, reheat leftover Chicken and Avocado Quesadillas in a hot skillet or toaster oven until the cheese melts again and the tortilla regains its crisp. Microwaving works in a pinch, but you may lose that signature crunch.
FAQs
Can I use other types of cheese in Chicken and Avocado Quesadillas?
Absolutely! Monterey Jack and cheddar are classics, but feel free to swap in pepper jack for heat, mozzarella for extra melt, or your favorite shredded cheese blend. Each one offers its own twist, so don’t be afraid to get creative.
Is there a good vegetarian version of this recipe?
Definitely! Omit the chicken and add extra veggies like sautéed peppers, mushrooms, or spinach. Black beans or crumbled queso fresco also make great protein-packed alternatives for a vegetarian take on Chicken and Avocado Quesadillas.
Do I have to mash the avocado, or can I just slice it?
You can do either! Sliced avocado gives you lovely, creamy layers, while mashing it helps the filling hold together. I love using a mix of both for the best of both worlds.
Can I make Chicken and Avocado Quesadillas with corn tortillas?
Yes, corn tortillas make an excellent gluten-free option. Just handle them gently as they’re usually smaller and a bit more delicate, but the flavor they add is absolutely worth it.
What’s the best way to avoid soggy quesadillas?
Be sure not to overload your tortillas with filling and always cook over medium heat to allow the cheese to melt slowly as the tortilla toasts. Letting the quesadillas rest briefly before slicing also helps everything set for tidy, crisp edges.
Final Thoughts
Chicken and Avocado Quesadillas are truly the kind of recipe you’ll come back to again and again. They’re fast, flexible, and bursting with fresh flavor, making busy weeknights and fun gatherings alike feel a little more special. Give them a try and watch how quickly they become a staple at your table!
Print
Chicken and Avocado Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
These Chicken and Avocado Quesadillas are a delicious and easy-to-make meal perfect for a quick lunch or dinner. Loaded with shredded chicken, creamy avocado, and melted cheese, they are sure to be a hit with the whole family.
Ingredients
Chicken and Avocado Quesadillas:
- 2 cups cooked chicken breast, shredded
- 1 ripe avocado, sliced or mashed
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 large flour tortillas
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for cooking
Instructions
- In a bowl, combine the cooked chicken, lime juice, cilantro, salt, and pepper. Lay out the tortillas and spread an even layer of chicken mixture on half of each tortilla.
- Add slices or mashed avocado and sprinkle with shredded cheese. Fold the tortillas in half over the filling.
- Heat a large skillet over medium heat and lightly grease with olive oil or butter. Cook the quesadillas one at a time, pressing gently, for 2–3 minutes per side or until the tortilla is golden brown and the cheese is melted.
- Remove from the pan and let cool slightly before slicing into wedges. Serve warm with salsa, sour cream, or your favorite dipping sauce.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add sliced jalapeños or a pinch of chili flakes if you like it spicy.
- Corn tortillas can be used for a gluten-free version, though they may be more delicate.
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