Description
These Mini Chicken Avocado Quesadillas are a quick and delicious snack or meal option, featuring seasoned shredded chicken, creamy avocado, and melted cheddar and Monterey Jack cheeses sandwiched between crispy golden tortillas. Ready in just 25 minutes, they’re perfect for a satisfying lunch, dinner, or party appetizer.
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 Garnish and Dipping
- 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 with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 3–4 minutes, allowing the spices to toast and the chicken to be evenly coated. Remove from heat and set aside.
- Preheat the cooking surface: Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface to prevent sticking and enhance crispiness.
- Assemble the quesadilla: Place one tortilla on the skillet and evenly sprinkle half of the shredded cheddar and Monterey Jack cheese over it. Add a few spoonfuls of the seasoned chicken on top, followed by slices of avocado, and then sprinkle a bit more cheese. Place a second tortilla on top and press gently to flatten the quesadilla.
- Cook the quesadilla: Let the quesadilla cook for 2-3 minutes on each side or until the tortillas turn golden brown and the cheese has melted completely. Carefully flip to cook both sides evenly. Once done, remove from the skillet and slice into quarters or halves to make mini quesadillas.
- Repeat assembly and cooking: Repeat the assembly and cooking process with the remaining tortillas, chicken, avocado, and cheese until all quesadillas are prepared.
- Serve: Serve the mini quesadillas warm with optional sour cream or salsa for dipping and garnish with chopped fresh cilantro if desired.
Notes
- Cook chicken in advance to save time; leftover rotisserie chicken works well.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option, but the texture may differ slightly.
- To make quesadillas crispier, use a small amount of butter on the skillet instead of oil.
- For a spicier kick, add chopped jalapeños to the filling.
- These quesadillas can be customized with additional ingredients such as diced tomatoes or green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mexican
