Let me tell you about the first time I made these Chicken Avocado Quesadillas. It was one of those nights when I needed dinner to be fast, comforting, and utterly delicious—and it delivered on every level. I remember the sizzle of the chicken hitting the pan, the warm, toasty smell of tortillas browning in butter, and the incredible moment I sliced into that crispy exterior to reveal the creamy, dreamy avocado and melted cheese inside. My kitchen smelled like a cozy restaurant, and after one bite, I knew this recipe was a forever favorite. It’s become my go-to for easy weeknights, casual entertaining, and satisfying that specific cheesy, creamy craving. It’s simple, but oh-so-magical.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 tsp Kosher salt, plus more for seasoning
- ½ tsp freshly cracked black pepper, plus more for seasoning
- 1 tbsp olive oil or avocado oil
- 1 tsp chili powder
- ½ tsp ground cumin
- 4 large burrito-size flour tortillas
- 2 cups shredded cheese (I use a blend of Monterey Jack and cheddar)
- 2 ripe avocados, pitted and sliced
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
- 2 tbsp unsalted butter, softened (for cooking)
A quick note on the ingredients: I cannot stress enough how important ripe avocados are here. Don’t use rock-hard ones—wait until they yield gently to a squeeze. They should be speckled with brown spots, trust me, it makes a huge difference in that luxurious, creamy texture. For the cheese, pre-shredded bags are convenient, but I’ve tested this both ways, and grating a block of cheese yourself melts so much better and doesn’t have that anti-caking powder. It’s a small step that elevates the whole experience.(See the next page below to continue…)