Description

These Mini Chicken Avocado Quesadillas are a delicious and easy-to-make snack or meal, combining tender spiced shredded chicken with creamy avocado and a blend of melted cheddar and Monterey Jack cheeses all sandwiched between crispy golden tortillas. Perfect as a quick lunch, appetizer, or light dinner, they offer a perfect balance of flavors and textures that everyone will love.

Ingredients

Scale

Chicken Mixture

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 Filling

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)

Cooking and Serving

Butter or oil for cooking
Fresh cilantro, chopped (optional, for garnish)
Sour cream or salsa for dipping (optional)

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Instructions

Prepare the Spiced 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 and cook for 3–4 minutes to toast the spices and evenly coat the chicken. Remove from heat and set aside.
Heat the Cooking Surface: Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface to prevent sticking and help achieve a golden, crispy texture on the tortillas.
Assemble the Quesadilla: Place one tortilla on the skillet. Evenly sprinkle half of the shredded cheddar and Monterey Jack cheeses over the entire surface. Add spoonfuls of the spiced chicken, layer with sliced avocado, and sprinkle a little extra cheese on top. Place a second tortilla on top and gently press down to flatten the quesadilla.
Cook the Quesadilla: Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted completely. Avoid pressing too hard to keep the quesadilla from becoming too thin.
Slice and Repeat: Remove the quesadilla from the skillet and slice into quarters or halves to create mini quesadillas. Repeat the assembly and cooking process with the remaining ingredients until all quesadillas are cooked.
Serve: Serve the mini quesadillas warm with sour cream or salsa on the side and garnish with fresh chopped cilantro if desired.

Notes

Use cooked chicken leftover from a previous meal or rotisserie chicken for convenience.
Adjust spice levels by adding more or less chili powder according to your taste.
For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
If you prefer a crispier texture, cook on slightly higher heat but monitor to prevent burning.
Fresh avocado slices add creaminess; add them last to keep them from becoming mushy.