Now, heat a bit of olive oil in your large skillet over medium heat. Take a tortilla and fill one half with a generous portion of the chicken and avocado mixture, then sprinkle with cheese. Fold the tortilla over, pressing gently to seal in all those goodies. When the skillet is ready, carefully place the quesadilla in the pan. Cook for about 3-4 minutes until it’s beautifully golden brown on one side, then flip it over and cook for another 3-4 minutes until the cheese is melted and gooey.
Once they’re cooked, remove the quesadillas from the skillet and let them rest for a minute before slicing them into wedges. This little wait time helps to keep the cheesy filling from oozing out all over the plate. Trust me, the smell wafting through the kitchen while they cook will have everyone eagerly awaiting mealtime!
To serve, I usually plate them up with some fresh toppings on the side, like sour cream or salsa for that extra zing, and enjoy the satisfaction of creating something that not only tastes amazing but looks beautiful too.
Pro Tips for Best Results
Let’s talk about avocado—it’s the star of the show! Use ripe avocados; not only do they taste better, but they also mash smoothly and spread effortlessly on the tortilla. When I first started making these quesadillas, I used slightly underripe avocados, and the texture was just off. No one likes a chunky filling unless it’s intended!
Another tip I’ve learned is about the cheese. Don’t skimp on quality! I’ve experimented with various types, and I can solemnly vouch that a good melting cheese really makes a difference—go for fresh or block cheese and shred it yourself instead of grabbing pre-shredded. It melts better and has a richer flavor that transforms the quesadillas from good to great.
Finally, I’ve found that cooking the quesadillas in a combination of olive oil and a bit of butter gives them an irresistible crispiness. I made them solely in olive oil once, and while they were good, adding butter took them over the top. Trust me on this one!
Common Mistakes to Avoid
First off, don’t overload your quesadilla with filling. I learned this the hard way! The first time I made these, I stuffed so much in that they were nearly bursting at the seams. While the flavor was there, the cooking process suffered, and they didn’t crisp up as nicely as they could have. A few tablespoons of filling per quesadilla is just right.
Another pitfall? Skipping the resting step after cooking. I know it’s tempting to dive right in, but allowing them to sit for a minute really helps the cheese set a bit, so each slice holds together. I’ve tried cutting them immediately before, and it was a messy affair—not exactly Instagrammable!
Also, be cautious with the heat! I made the mistake of cranking up the stove too high in my eagerness to cook quickly. This led to some burnt quesadillas while leaving the inside cold. Medium heat is your best friend here. Let the quesadillas sizzle slowly for a perfect balance of crispy outside and melty inside. (See the next page below to continue…)