Pin it My neighbor showed up one afternoon with a bag of avocados from her tree, and I had leftover chicken in the fridge that needed using. I wasn't planning anything fancy, just something quick before the kids got home from practice. I folded everything into tortillas, pressed them into a hot pan, and the smell alone made everyone appear in the kitchen before I even finished cooking. That's how this quesadilla became our weeknight answer to everything.
I made these for my daughter's sleepover last spring, and I watched five teenagers devour an entire batch without a single complaint about vegetables or spice. They kept dipping the wedges in sour cream and asking if I could teach them how to make it. One of them took a photo and said it looked like something from a food truck. I think that was the highest compliment I've ever received in my own kitchen.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and slice beautifully after a quick rest, and the seasoning clings better when you toss them in oil first.
- Olive oil: A little goes a long way for both the chicken marinade and greasing the skillet so the tortillas crisp up without sticking.
- Chili powder: This gives the chicken a warm, smoky backbone without any real heat, perfect for people who get nervous around spice.
- Cumin: It adds that earthy, almost nutty flavor that makes the whole thing taste more intentional than it actually is.
- Garlic powder: Fresh garlic burns too easily in a hot pan, but the powder melts right into the chicken and stays consistent.
- Salt and black pepper: Don't skip salting the chicken itself, the seasoning needs to live in every layer, not just on top.
- Ripe avocados: They should give slightly when you press the skin, if they're rock hard, let them sit on the counter for a day or two.
- Lime juice: This keeps the avocado bright green and adds just enough tang to balance the richness of the cheese.
- Fresh cilantro: Even a small handful makes the mash taste alive, but you can leave it out if you're one of those people who thinks it tastes like soap.
- Flour tortillas: The large ten inch ones are easier to fold and give you more room to load up the filling without it spilling out.
- Shredded Monterey Jack cheese: It melts smoothly and has a mild creaminess, but cheddar works if you want something sharper.
- Red onion: The thin slices add a little bite and color, and they soften just enough in the heat without going mushy.
- Cooking spray: This helps you control the amount of oil so the tortillas get crispy without turning greasy.
Instructions
- Prep the Grill:
- Get your grill pan or skillet nice and hot over medium high heat before the chicken goes in. You want to hear that sizzle the second the meat hits the surface.
- Season the Chicken:
- Toss the chicken breasts in a bowl with olive oil and all the spices until every inch is coated. The oil helps the seasoning stick and keeps the chicken from drying out.
- Grill Until Done:
- Cook the chicken for five to six minutes on each side, flipping only once so you get those good grill marks. Let it rest for five minutes after cooking so the juices settle back in, then slice it thin.
- Mash the Avocado:
- Scoop the avocados into a bowl, add lime juice, cilantro, and salt, then mash with a fork until it's mostly smooth but still has a few chunks. Don't overthink it, rustic is better here.
- Assemble the Quesadillas:
- Lay out your tortillas and spread avocado mash on one half of each, then layer on the sliced chicken, red onion, and cheese. Fold them in half and press gently so everything stays put.
- Cook Until Golden:
- Heat a large skillet over medium, spray it lightly, then cook two quesadillas at a time for two to three minutes per side. You want the outside golden and crispy, the cheese fully melted and starting to ooze a little.
- Slice and Serve:
- Let them cool for a minute so you don't burn your mouth, then cut each one into wedges. Serve them warm with salsa, sour cream, or hot sauce on the side.
Pin it One night my husband came home late and reheated a leftover quesadilla in the skillet instead of the microwave. He said it tasted even better the second time, crispier and more concentrated somehow. Now we intentionally make extra just so we can have them again the next day. It's one of those rare dishes that actually improves with a little age.
Choosing Your Chicken
Fresh chicken breasts work great, but if you're in a rush, rotisserie chicken from the grocery store is a total lifesaver. Just shred it with your hands, toss it with a pinch of the same spices to wake up the flavor, and you've shaved ten minutes off your prep time. I've done this on nights when I forgot to defrost anything, and nobody ever knew the difference.
Making It Your Own
This recipe is really just a starting point, and it handles changes well. I've added diced tomatoes, pickled jalapeños, even a handful of black beans when I had them sitting in the fridge. My son likes his with a drizzle of chipotle mayo, and my daughter insists on extra cheese. The avocado mash stays the same, but everything else can shift depending on who's eating.
Storage and Reheating
If you have leftovers, wrap each quesadilla wedge in foil and store them in the fridge for up to two days. When you're ready to eat, reheat them in a dry skillet over medium low heat for a couple minutes per side, the foil keeps them from drying out but the skillet brings back the crispness. Microwaving works in a pinch, but you lose that texture.
- You can prep the chicken and avocado mash a few hours ahead and assemble right before cooking.
- Freeze cooked quesadillas wrapped tightly in plastic, then reheat from frozen in the oven at 375 degrees for about 15 minutes.
- Always taste your avocado mash before assembling, it should be bright and a little salty so it stands up to the cheese.
Pin it This quesadilla has pulled me out of more dinner dilemmas than I can count, and it never feels like I'm settling for something boring. Keep the ingredients around and you'll always have an answer when someone asks what's for dinner.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
Grill chicken for 5-6 minutes per side until the juices run clear and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing to retain moisture.
- → Can I prepare the avocado mash ahead of time?
Avocado mash is best used immediately to prevent browning. If preparing ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours. Add lime juice to help slow oxidation.
- → What's the best way to achieve crispy tortillas?
Use medium heat with a light coating of cooking spray or olive oil. Cook 2-3 minutes per side until golden brown. Avoid high heat, which burns the outside before the cheese melts.
- → Can I use a different cheese?
Yes, cheddar, Oaxaca, or mozzarella work well. Choose cheeses that melt easily. Avoid low-moisture varieties that don't melt smoothly.
- → How do I make this gluten-free?
Simply substitute certified gluten-free flour tortillas for regular ones. All other ingredients are naturally gluten-free. Check labels for cross-contamination if you have celiac disease.
- → What are good serving suggestions?
Serve with salsa, sour cream, hot sauce, or guacamole. Pair with Mexican rice, black beans, or a fresh lime-cilantro salad for a complete meal.