Description
This quick and easy Chicken and Avocado Quesadilla recipe combines tender cooked chicken, creamy avocado, and melted Monterey Jack cheese in a crispy tortilla. Ready in just 15 minutes, it’s a perfect meal for busy weeknights or a satisfying snack.
Ingredients
Scale
Quesadilla Ingredients
- 2 pieces 10-inch tortillas
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup cooked chicken, sliced or shredded
- 0.5 avocado, sliced
- 0.25 cup salsa verde
- 1 tablespoon cilantro, chopped
Instructions
- Preheat the skillet: Heat a skillet over medium heat until it reaches the right temperature for cooking the quesadilla to a crispy golden brown.
- Assemble the quesadilla: Place one tortilla in the skillet. Evenly sprinkle half of the shredded Monterey Jack cheese over the tortilla. Layer the cooked chicken slices, avocado slices, a dollop of salsa verde, and a sprinkle of chopped cilantro. Top with the remaining cheese, then place the second tortilla on top.
- Cook the first side: Press down gently on the quesadilla with a spatula and cook for 2-4 minutes until the bottom is golden brown and the cheese begins to melt.
- Flip and cook the other side: Carefully turn the quesadilla over using a spatula, cooking for an additional 2-4 minutes until the other side is also golden brown and the cheese is fully melted.
- Serve: Transfer the cooked quesadilla to a cutting board. Let it cool for about a minute, then slice into wedges for easy serving.
Notes
- Use cooked chicken leftovers or rotisserie chicken to save time.
- Adjust the amount of salsa verde and cilantro to taste.
- For a spicier version, add jalapeños or hot sauce.
- Serve with sour cream or guacamole for extra flavor.
- Ensure the skillet is properly preheated to avoid soggy tortillas.
