Description
These Mini Chicken Avocado Quesadillas are a quick and flavorful meal perfect for busy weeknights or casual gatherings. Featuring tender shredded chicken seasoned with a blend of cumin, chili powder, and garlic powder, paired with creamy avocado and a melty mix of cheddar and Monterey Jack cheeses sandwiched between crispy flour tortillas. Ready in just 25 minutes, these quesadillas are deliciously satisfying and served best with sour cream or salsa and a sprinkle of fresh cilantro.
Ingredients
Scale
Chicken Filling
- 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 Assembly
- 1 large avocado, peeled and sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 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 cooked and shredded chicken, then sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir well and cook for 3–4 minutes to toast the spices and evenly coat the chicken. Remove from heat and set aside.
- Prepare Cooking Surface: Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface to prevent sticking and encourage browning.
- Assemble Quesadilla: Place one tortilla on the hot skillet. Evenly sprinkle half of the shredded cheddar and Monterey Jack cheese over the surface. Add a few spoonfuls of the seasoned chicken, arrange sliced avocado on top, then add a little more cheese. Top with a second tortilla and press gently to flatten slightly.
- Cook Quesadilla: Cook for 2-3 minutes on one side, or until the tortilla is golden brown and cheese begins to melt. Carefully flip and cook the other side for another 2-3 minutes until golden brown and cheese is fully melted. Remove from skillet.
- Slice and Serve: Cut the quesadilla into quarters or halves to create mini portions. Repeat the assembly and cooking steps with remaining tortillas, chicken, avocado, and cheese.
- Garnish and Dip: Serve the mini quesadillas warm with optional sour cream or salsa on the side and garnish with fresh chopped cilantro if desired.
Notes
- Use cooked chicken leftover from previous meals or quickly poach chicken breasts to save time.
- Adjust the spice levels by modifying the amounts of cumin, chili powder, and garlic powder to suit your taste.
- For a crispier quesadilla, press down lightly with a spatula while cooking.
- If you prefer, whole wheat or corn tortillas can be used but note they may yield different texture and flavor.
- Avocado slices add creaminess, but you can substitute with guacamole for extra flavor.
- Measure the cheese and chicken ingredients carefully for even distribution across all quesadillas.
- Serve immediately for best taste, as quesadillas can become soggy if left too long.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
