You know those meals that hit just right every single time? These Chicken Avocado Quesadillas are that kind of dish. Golden, crispy tortillas hugging melty cheese, juicy chicken, creamy avocado, and a burst of lime—this is comfort food with a fresh twist.
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They’re easy to whip up, endlessly customizable, and totally weeknight-dinner approved. Whether you’re feeding the family, making a quick lunch for yourself, or meal-prepping for the week, this recipe is pure gold. And let’s be real—anything with melted cheese and avocado is already a win.
So grab your skillet and get ready for a quesadilla glow-up.
Why You’ll Love Chicken Avocado Quesadillas
This recipe’s a keeper. Here’s why:
Quick and Easy: One pan. Minimal cleanup. Done in under 30 minutes.
High-Protein Goodness: Between the chicken and cheese, this is a satisfying, protein-packed meal.
Perfectly Balanced: Creamy avocado, juicy chicken, crispy tortilla, and melty cheese—every bite is next-level.
Great for Leftovers: Got some cooked chicken in the fridge? Even better. This is the ultimate leftover makeover.
Freezer-Friendly: Make extras, freeze, reheat = instant lunch.
Ingredients in Chicken Avocado Quesadillas
Let’s talk about what goes into this flavor bomb of a meal:
Cooked Chicken: Rotisserie, grilled, or leftover roasted chicken—whatever you’ve got works. Shredded or chopped.
Avocado: Ripe and creamy. Adds that buttery texture that balances everything.
Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend. Melty cheese is a must!
Tortillas: Flour tortillas hold everything together and crisp up beautifully in the pan.
Red Onion (Optional): Thinly sliced for a little bite and color contrast.
Cilantro + Lime: For freshness and zing. Don’t skip!
Salt + Pepper: To bring out all the flavors.
Olive Oil or Butter: For that golden, crisped-up finish.
(Full measurements are in the recipe card below.)
Instructions
Time to get sizzling:
- Prep the Filling: In a bowl, combine the cooked chicken, diced avocado, shredded cheese, red onion (if using), chopped cilantro, a squeeze of lime, and salt and pepper. Gently mix to combine.
- Assemble the Quesadillas: Lay out your tortillas. Spoon the mixture onto one half of each tortilla, then fold over to close.
- Cook It Up: Heat a skillet over medium heat. Add a little oil or butter. Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy on the outside, and melty on the inside.
- Slice & Serve: Let them cool slightly before slicing into wedges. Serve with salsa, sour cream, or extra lime wedges.
Nutrition Facts
Servings: 4
Calories per serving: 420 (approx.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Chicken Avocado Quesadillas
Serve them fresh off the skillet, sliced into wedges, with:
- A dollop of sour cream or Greek yogurt
- Fresh pico de gallo or salsa verde
- Guac on the side (because more avocado is never a bad idea)
- Pickled jalapeños if you’re feeling spicy
- A light salad to round things out
Additional Tips
- No Chicken? Try black beans or shredded turkey as a swap.
- Cheese Tip: Always shred your cheese fresh if you can—melts better than pre-shredded.
- Crispier Tortillas: Press gently with a spatula while cooking to crisp them up perfectly.
- Make Ahead: You can assemble these ahead of time and store in the fridge for up to 2 days before cooking.
- Freezer Tip: Cook, cool, and wrap individually to freeze. Reheat in a skillet or air fryer.
FAQ Section
Q1: Can I use corn tortillas instead?
A1: You can, but they’re smaller and more delicate—so warm them first to avoid cracking.
Q2: What cheese melts best for quesadillas?
A2: Monterey Jack, Oaxaca, or a Mexican blend work beautifully.
Q3: Can I meal prep these?
A3: Yes! Assemble them ahead of time, refrigerate or freeze, then cook when ready.
Q4: How do I keep them crispy when reheating?
A4: Reheat in a dry skillet or air fryer—never the microwave.
Q5: Can I add veggies?
A5: Absolutely—sautéed peppers, spinach, mushrooms, or zucchini work great.
Q6: What’s the best way to reheat frozen quesadillas?
A6: No need to thaw! Reheat straight from frozen in a pan over low heat or in the air fryer at 375°F.
Q7: Are these good for kids?
A7: 100%! They’re cheesy, mild, and easy to eat with hands—kid-approved all the way.
Q8: Can I make these dairy-free?
A8: Yep—use dairy-free cheese and a little olive oil instead of butter.
Q9: What protein alternatives can I use?
A9: Pulled pork, steak strips, shrimp, or tofu are all tasty swaps.
Q10: How do I keep the avocado from browning?
A10: Add a bit of lime juice to the filling and store any extras tightly wrapped with plastic pressed directly against the surface.
Chicken Avocado Quesadillas
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 8 mini quesadillas
- Category: undefined
- Method: undefined
- Cuisine: American
Description
Mini Chicken Avocado Quesadillas are the perfect bite-sized appetizer or snack! These mini quesadillas are filled with seasoned chicken, creamy avocado, and melted cheese, all tucked into soft street taco-sized tortillas. Easy to make and even easier to enjoy, they’re a hit for family gatherings or game day!
Ingredients
Mini Chicken Quesadillas:
-
8 mini street taco flour tortillas
-
1 1/2 cups diced or shredded chicken
-
3/4 cup shredded Monterey Jack cheese
-
1-2 tbsp neutral oil (for frying)
For the Guacamole:
-
2 ripe avocados
-
2 garlic cloves, minced
-
1/4 tsp salt
-
2 tbsp chopped cilantro
-
1 tbsp lime juice
-
1 tbsp finely diced jalapeno pepper (optional)
Instructions
- Prepare the Guacamole: In a medium-sized bowl, mash the avocados and mix with minced garlic, salt, cilantro, lime juice, and optional jalapeno. Set aside.
- Assemble the Quesadillas: Shred or dice the chicken and shred the cheese. Spread a thin layer of guacamole on each tortilla. Add chicken and a couple tablespoons of shredded cheese to one side, then fold the tortilla in half.
- Cook the Quesadillas: Heat a skillet over medium heat and add oil. Once the oil is hot and sizzling, add the quesadillas. Cook for 3-4 minutes per side until golden brown and cheese is melted. Flip carefully, adding more oil if needed.
- Serve: Serve warm with leftover guacamole, shredded lettuce, pico de gallo, salsa, or your favorite toppings.
Notes
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Nutrition
- Serving Size: 1 mini quesadilla
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg