Grilled chicken, creamy avocado mash, and melted cheese wrapped in crispy tortillas. A delicious Mexican-American favorite.
# What you'll need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Avocado Mash
08 - 2 ripe avocados
09 - 1 tablespoon fresh lime juice
10 - 1 tablespoon fresh cilantro, chopped
11 - 1/4 teaspoon salt
→ Assembly
12 - 4 large flour tortillas, 10-inch
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling
# Preparation steps:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Coat chicken breasts evenly with the spice mixture.
03 - Place seasoned chicken on the heated grill pan and cook for 5 to 6 minutes per side until cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
04 - In a separate bowl, combine avocados, lime juice, cilantro, and salt. Mash until mostly smooth with some chunks remaining.
05 - Lay out tortillas. On half of each tortilla, spread a generous layer of avocado mash. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose the filling.
06 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Cook quesadillas, two at a time, for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Remove quesadillas from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.
