I just made these chicken and avocado quesadillas, and let me tell you—they were a hit! The combination of tender chicken, creamy avocado, and melted cheddar cheese wrapped in a crispy tortilla is simply irresistible.

I love how quick and easy they are to prepare, making them perfect for a weeknight dinner or a weekend snack. Plus, the addition of lime juice and spices gives them a zesty kick that elevates the flavors. Trust me, once you try them, you’ll be hooked!

Ingredients

2 cups shredded cooked chicken: Use leftover rotisserie chicken or cook chicken breasts for a quick option.
4 green onions, thinly sliced: Adds a mild, fresh onion flavor without overpowering the dish.
1 teaspoon chili powder: Provides a warm, smoky base note.
1/2 teaspoon granulated sugar: Balances the heat and enhances the overall flavor.
1/2 teaspoon smoked paprika: Imparts a subtle smokiness to the filling.
1/4 teaspoon ground cumin: Adds an earthy, slightly nutty taste.
1/4 teaspoon garlic powder: Gives a savory depth to the mixture.
1/8 teaspoon cayenne pepper: Offers a gentle heat; adjust to taste.
2 tablespoons water: Helps to combine the spices and chicken evenly.
4 10-inch flour tortillas: Choose soft, pliable tortillas for easy folding.
1 avocado, peeled and thinly sliced: Provides a creamy texture and rich flavor.
4 teaspoons lime juice: Brightens the dish and complements the avocado.
1 cup shredded sharp cheddar cheese: Melts beautifully and adds a tangy flavor.
2 teaspoons vegetable oil: Used for cooking the quesadillas to a golden crisp.
1/2 cup Daisy Sour Cream: A cool, creamy topping that balances the spices.

Note: This recipe serves 4.

Variations

Dairy-Free: Use dairy-free cheese alternatives and skip the sour cream or substitute with a plant-based version.
Gluten-Free: Opt for gluten-free tortillas to accommodate dietary needs.
Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the chicken mixture for extra heat.
Veggie Boost: Incorporate sautéed bell peppers or spinach into the filling for added nutrition.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Equipment You Need

12-inch nonstick skillet: For cooking the quesadillas evenly.
1 1/2-quart saucepan: To heat the chicken and spice mixture.
Spatula: To flip the quesadillas without breaking them.
Knife and cutting board: For slicing the avocado and green onions.
Measuring spoons: To ensure accurate spice measurements.

How to Make Chicken and Avocado Quesadillas?

Follow these simple steps to make a perfect quesadilla every time.

Step 1: Prepare the Chicken Mixture

In a 1 1/2-quart saucepan, combine the shredded chicken, sliced green onions, chili powder, granulated sugar, smoked paprika, ground cumin, garlic powder, and cayenne pepper. Stir in the water to moisten the mixture. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the mixture is thoroughly heated.

Step 2: Assemble the Quesadillas

Place one tortilla on a flat surface. Spoon 1/2 cup of the chicken mixture onto one half of the tortilla. Arrange 1/4 of the sliced avocado over the chicken. Drizzle 1 teaspoon of lime juice over the avocado. Sprinkle 1/4 cup of shredded cheddar cheese on top. Fold the tortilla in half to cover the filling and press gently to seal.

Step 3: Cook the Quesadillas

Heat 1/2 teaspoon of vegetable oil in a 12-inch nonstick skillet over medium-low heat. Once the oil is hot, place one quesadilla in the skillet. Cook for 2 to 3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Remove from the skillet and set aside. Repeat with the remaining quesadillas.

Step 4: Serve

Cut each quesadilla into wedges and serve immediately. Garnish with a dollop of Daisy Sour Cream on the side for dipping.

Additional Tips for Making This Recipe Better

I find that using freshly grated cheddar cheese melts more evenly than pre-shredded varieties.
To prevent the avocado from browning, rub a little lime juice on the exposed flesh before assembling the quesadillas.
If you’re short on time, using pre-cooked chicken or rotisserie chicken can speed up the preparation process
For a crispier texture, brush the outside of the tortillas with a thin layer of oil before cooking.
Experiment with different cheese blends, such as Monterey Jack or a Mexican cheese mix, for varied flavors.

How to Serve Chicken and Avocado Quesadillas?

Serve these quesadillas warm with a side of salsa, guacamole, or a fresh salad. For an added touch, sprinkle chopped cilantro over the top before serving. The creamy sour cream complements the spicy chicken filling, balancing the flavors beautifully.

Nutritional Information

Per serving:

Calories: 548
Protein: 25g
Carbohydrates: 45g
Fat: 30g

Note: Nutritional values are approximate and may vary based on ingredient brands and preparation methods.

Make Ahead and Storage

Refrigerating: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
Freezing: To freeze, wrap each quesadilla tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month.
Reheating: Reheat frozen quesadillas in a skillet over medium heat for 3 to 4 minutes on each side, or until heated through and crispy.

Why You’ll Love This Recipe?

Here are some reasons why this chicken and avocado quesadilla recipe stands out:

Quick and Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
Flavorful: The combination of spices and fresh ingredients creates a deliciously balanced taste.
Customizable: Easily adjust the recipe to suit dietary preferences or ingredient availability.
Crowd-Pleaser: A hit with both kids and adults, ideal for family meals or gatherings.

Give this recipe a try and enjoy a delightful meal that’s both satisfying and simple to prepare!

Ash Tyrrell