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Chicken and Avocado Quesadillas
Ash Tyrrell

Chicken and Avocado Quesadillas Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Cut each quesadilla into wedges and serve immediately. Garnish with a dollop of Daisy Sour Cream on the side for dipping.

Notes

  • 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.