Description
These Mini Chicken Avocado Quesadillas are a quick and delicious snack or meal option, featuring tender shredded chicken seasoned with warm spices, creamy avocado slices, and melted cheddar and Monterey Jack cheeses all sandwiched between crispy, golden tortillas. Perfectly pan-cooked to achieve a crispy exterior and gooey interior, these quesadillas are ideal for sharing and serve wonderfully with sour cream or salsa for dipping.
Ingredients
Scale
Chicken Filling
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon ground 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
- Sour cream
- Salsa
Instructions
- Season the Chicken: Heat olive oil in a medium skillet over medium heat. Add the cooked, shredded chicken and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir well and cook for 3 to 4 minutes, allowing the spices to toast and coat the chicken evenly. Remove from heat and set aside.
- Prepare the Cooking Surface: Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface to prevent sticking and help crisp the tortillas.
- Assemble Quesadillas: Place one tortilla on the hot skillet. Evenly sprinkle half of the combined shredded cheddar and Monterey Jack cheese over the tortilla’s surface. Add a few spoonfuls of the seasoned chicken, arrange avocado slices on top, and add a little more cheese. Place a second tortilla on top and press down gently to flatten the quesadilla.
- Cook Quesadillas: Cook each quesadilla for 2 to 3 minutes per side, or until the tortillas become golden brown and the cheese inside has melted. Use a spatula to flip carefully to avoid spilling the filling. Remove the quesadilla from the skillet when done.
- Slice and Repeat: Slice cooked quesadillas into quarters or halves to make mini portions. Repeat the assembly and cooking steps with the remaining tortillas, chicken, avocado, and cheese.
- Serve: Serve the mini quesadillas warm, optionally accompanied by sour cream, salsa, and a sprinkle of fresh chopped cilantro for garnish.
Notes
- Using cooked, shredded chicken saves preparation time; rotisserie chicken works well.
- Adjust spice levels by varying the amount of cumin and chili powder to taste.
- For a crispier texture, use butter instead of oil when cooking the tortillas.
- Flour tortillas are preferred for easy folding and crispness; corn tortillas can be used but may be less pliable.
- Store leftover quesadillas wrapped in foil and reheat in a skillet to maintain crispness.
