Description
This Chicken and Avocado Quesadilla recipe is a quick and delicious meal perfect for lunch or dinner. It features seasoned, pan-cooked chicken breasts layered with creamy mashed avocado and a blend of melted cheddar and mozzarella cheeses, all sandwiched between crispy golden flour tortillas. Served with optional sour cream and salsa, this dish combines vibrant flavors and textures in just 25 minutes, making it a family-friendly favorite.
Ingredients
Scale
Chicken and Seasonings
- 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, for the avocado)
- 1/4 tsp salt (a pinch, incorporated when mashing avocado)
- 1/4 cup fresh cilantro, chopped (optional)
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
Serving (Optional)
- Sour cream
- Salsa
Instructions
- Season the chicken: In a small bowl, mix ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub this seasoning mixture evenly onto both sides of the chicken breasts to build flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side until the chicken is thoroughly cooked through and golden brown on the outside. Remove the chicken from the pan and let it rest for a few minutes to retain juices before slicing into thin strips.
- Prepare the avocado mixture: While the chicken rests, mash the peeled and pitted avocados in a bowl until creamy. Add lime juice and a pinch of salt, mixing well. Stir in chopped fresh cilantro if using, for added freshness.
- Assemble the quesadilla: Heat a large non-stick skillet or griddle over medium heat. Place one flour tortilla in the pan, then evenly sprinkle half of the shredded cheddar and mozzarella cheeses over it.
- Add fillings: Layer half of the sliced chicken breast on top of the cheese, followed by half of the mashed avocado mixture and cilantro if desired. Cover with a second tortilla, pressing gently to form a sandwich.
- Cook until golden and melted: Cook the assembled quesadilla for 2-3 minutes on each side, pressing gently with a spatula to flatten and ensure even browning and melting of cheese. The tortillas should become golden brown and crispy while the cheese melts thoroughly inside.
- Repeat and serve: Repeat steps 4 to 6 with the remaining tortillas, chicken, cheese, and avocado. Remove quesadillas from the skillet, cut into wedges, and serve immediately. Offer sour cream and salsa on the side as optional accompaniments.
Notes
- To avoid browning of the mashed avocado, add lime juice which helps preserve its color and freshness.
- For a spicier version, add jalapeño slices to the filling or increase the chili powder slightly.
- Use a non-stick skillet or well-seasoned griddle to prevent tortillas from sticking and ensure easy flipping.
- Letting the chicken rest after cooking helps keep it juicy and tender when sliced.
- For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free tortillas.
