Juicy grilled chicken meets creamy avocado and gooey cheese in a crispy golden tortilla. Simple, satisfying, and ready in 35 minutes.
# 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 diameter
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
# How to Make It:
01 - Toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper in a bowl until evenly coated.
02 - Preheat a grill pan or skillet over medium-high heat. Grill seasoned chicken breasts for 5 to 6 minutes per side until cooked through and juices run clear.
03 - Remove chicken from heat and let rest for 5 minutes, then slice thinly against the grain.
04 - Mash avocados with lime juice, fresh cilantro, and salt in a separate bowl until mostly smooth with some chunks remaining.
05 - Lay out tortillas and spread a generous layer of avocado mash on half of each tortilla. Top with sliced chicken, red onion slices, and shredded 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, let cool slightly, then cut each into wedges. Serve warm with accompaniments.
