Grilled chicken breast paired with creamy avocado mash, melted cheese, and crispy tortilla. Ready in 35 minutes. Serves 4.
# 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 chopped cilantro
11 - 1/4 teaspoon salt
→ Assembly
12 - 4 large flour tortillas (10-inch diameter)
13 - 1.5 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling
# Step-by-Step Guide:
01 - Preheat a grill pan or large skillet over medium-high heat. In a mixing bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
02 - Cook chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some texture remaining.
04 - Lay out tortillas on a clean work surface. On one half of each tortilla, spread generous avocado mash. Layer with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose filling.
05 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Working in batches, cook 2 quesadillas at a time for 2 to 3 minutes per side until golden brown and cheese is melted.
06 - Remove quesadillas from skillet and allow to cool slightly. Cut each into 4 wedges and serve warm with accompaniments.
