Description
These Chicken and Avocado Quesadillas are a delicious and easy-to-make meal perfect for lunch or dinner. Tender, seasoned chicken breasts are paired with creamy mashed avocado and a blend of cheddar and mozzarella cheeses, all sandwiched between crispy, golden flour tortillas. Served with optional sour cream and salsa, this recipe offers a wonderful balance of flavors and textures that everyone will love.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Avocado Mixture
- 2 ripe avocados, peeled, pitted, and mashed
- 1 tbsp lime juice (optional)
- Pinch of salt
- 1/4 cup fresh cilantro, chopped (optional)
Other Ingredients
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
- Sour cream and salsa for serving (optional)
Instructions
- Season the Chicken: In a small bowl, combine ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture evenly over the chicken breasts to coat thoroughly.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until they are fully cooked through and golden brown on the outside. Remove from heat and let rest for a few minutes, then slice into thin strips.
- Prepare the Avocado Mixture: While the chicken rests, mash the peeled and pitted avocados in a bowl. Add lime juice and a pinch of salt if using, and mix until smooth and creamy.
- Assemble the Quesadilla (First Side): Heat a large non-stick skillet or griddle over medium heat. Place one tortilla in the skillet and evenly sprinkle half of the shredded cheddar and mozzarella cheeses on top.
- Add Fillings and Top: Layer half of the sliced chicken over the cheese, spread half of the mashed avocado, and sprinkle with chopped cilantro if desired. Cover with a second tortilla to form a sandwich.
- Cook the Quesadilla: Cook for 2-3 minutes on each side, pressing gently with a spatula, until the cheese melts and the tortillas turn golden and crispy. Repeat the process with the remaining tortillas, cheese, chicken, and avocado.
- Serve: Remove the quesadillas from the skillet, cut into wedges, and serve immediately with sour cream and salsa on the side, if desired.
Notes
- Using ripe avocados ensures a creamy texture that complements the chicken and cheese perfectly.
- For extra flavor, you can add jalapeños or a dash of hot sauce to the avocado mixture.
- To make the quesadillas crispier, cook for an additional minute per side but be careful not to burn the tortillas.
- Leftover quesadillas can be reheated in a skillet or oven to maintain crispiness.
- Feel free to substitute flour tortillas with whole wheat or gluten-free tortillas based on your dietary preferences.
