Grilled chicken, creamy avocado mash, and melted cheese wrapped in crispy tortillas. A flavorful Mexican-American favorite.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Avocado Mash
08 - 2 ripe avocados
09 - 1 tablespoon fresh lime juice
10 - 1 tablespoon fresh cilantro, chopped
11 - 1/4 teaspoon salt
→ Assembly
12 - 4 large flour tortillas, 10-inch
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling
# How To Make It:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat chicken breasts thoroughly with the spice mixture.
03 - Place seasoned chicken on the preheated pan and cook 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
04 - In a separate bowl, combine avocados, lime juice, cilantro, and salt. Mash until predominantly smooth with some texture remaining.
05 - Lay tortillas flat. Spread avocado mash on half of each tortilla. Layer sliced chicken, red onion, and cheese over the avocado. Fold tortillas in half to seal filling.
06 - Heat a large skillet over medium heat and coat lightly with cooking spray or olive oil. Working in batches of two, cook quesadillas 2-3 minutes per side until exterior is golden brown and cheese is fully melted.
07 - Remove from heat and let cool briefly. Cut each quesadilla into wedges and serve warm with accompaniments.
