Description
These Mini Chicken Avocado Quesadillas are a delicious and satisfying snack or meal, featuring tender shredded chicken seasoned with warm spices, creamy avocado slices, and a melty blend of cheddar and Monterey Jack cheeses, all sandwiched between small flour tortillas and lightly pan-fried to golden perfection. Perfect for serving as appetizers or a quick lunch, they come together quickly with simple ingredients and are wonderfully flavorful.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Quesadilla Fillings
- 1 large avocado, peeled and sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly and Cooking
- 4-6 small flour tortillas (6-inch diameter)
- Butter or oil for cooking
Optional Garnishes & Dips
- Fresh cilantro, chopped
- Sour cream or salsa for dipping
Instructions
- Season the chicken: In a medium skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and cook for 3–4 minutes, letting the spices toast and evenly coat the chicken. Remove from heat and set aside.
- Prepare the skillet: Heat a large skillet or griddle over medium heat and lightly butter or oil the surface to prevent sticking and add flavor.
- Assemble the quesadilla: Place one tortilla on the heated skillet. Evenly sprinkle half of the shredded cheddar and Monterey Jack cheese over the tortilla. Add a few spoonfuls of the seasoned chicken, arrange some avocado slices on top, and sprinkle a little more cheese over everything. Top with a second tortilla and press down gently to flatten slightly.
- Cook the quesadilla: Cook the assembled quesadilla for 2-3 minutes on each side, or until the tortillas turn golden brown and the cheese inside melts fully. Use a spatula to carefully flip the quesadilla without spilling the filling.
- Slice and repeat: Remove the quesadilla from the skillet and slice into quarters or halves to make mini quesadillas. Repeat the assembly and cooking process with the remaining ingredients until all quesadillas are cooked.
- Serve: Serve the warm mini quesadillas with optional sour cream or salsa on the side, and garnish with freshly chopped cilantro if desired.
Notes
- Use cooked shredded chicken from leftovers or rotisserie chicken to save time.
- Adjust the amount of spices to suit your taste preferences or desired heat level.
- For a crispier quesadilla, cook a bit longer on each side but watch carefully to avoid burning.
- You can substitute flour tortillas with whole wheat or corn tortillas if preferred.
- Avocado can be replaced with guacamole for more flavor and creaminess.
- Keep cooked quesadillas warm in a low oven while finishing the rest.
