Description
These Mini Chicken Avocado Quesadillas are a quick and delicious meal perfect for any time of day. Tender shredded chicken seasoned with cumin, chili powder, and garlic powder is layered with creamy avocado and a blend of melted cheddar and Monterey Jack cheeses between golden, crispy flour tortillas. Ready in just 25 minutes, these quesadillas make a flavorful, satisfying snack or light dinner, served with optional sour cream or salsa and fresh cilantro for added zest.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Quesadilla Fillings
- 1 large avocado, peeled and sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Tortillas and Cooking
- 4-6 small flour tortillas (6-inch diameter)
- Butter or oil for cooking
Optional Garnishes and Dips
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream or salsa for dipping (optional)
Instructions
- Season the Chicken: In a medium skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle it evenly with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 3–4 minutes to toast the spices and coat the chicken evenly. Remove from heat and set aside.
- Prepare the Cooking Surface: Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface to prevent sticking and ensure golden tortillas.
- Assemble the Quesadillas: Place one tortilla on the skillet. Sprinkle half of the shredded cheddar and Monterey Jack cheese evenly over the entire surface. Add several spoonfuls of the seasoned chicken and a few slices of avocado on top. Sprinkle a little more cheese over the fillings, then place a second tortilla on top. Press gently to flatten the quesadilla.
- Cook the Quesadilla: Cook each quesadilla for 2-3 minutes on each side, or until the tortillas turn golden brown and the cheese inside melts completely. Carefully flip to avoid spilling the filling. Remove from the skillet and slice into quarters or halves to serve as mini quesadillas.
- Repeat and Finish: Repeat the assembling and cooking process with the remaining tortillas, chicken, avocado, and cheese until all quesadillas are cooked and ready to serve.
- Serve: Serve your mini chicken avocado quesadillas warm with optional sour cream or salsa on the side. Garnish with freshly chopped cilantro if desired for a fresh, vibrant touch.
Notes
- For a spicier kick, add a pinch of cayenne pepper or jalapeño slices inside the quesadillas.
- Use cooked chicken leftovers to save time or quickly poach chicken breasts if starting from raw.
- Flour tortillas work best for flexible quesadillas, but corn tortillas can be used for a gluten-free option if labeled accordingly.
- Avocado can brown if exposed to air; assemble quesadillas just before cooking to keep avocado fresh and vibrant.
- Customize your quesadilla fillings with additional vegetables like bell peppers or onions for extra flavor and nutrition.
