Chicken Quesadilla with Guacamole

Name: Chicken Quesadilla with Guacamole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 400 g chicken breast (boneless, skinless); 1 pinch salt (for chicken seasoning); 1 pinch black pepper; 1 pinch cumin powder; 1 pinch smoked paprika; 1 pinch garlic powder; 2 tsp oil (for cooking chicken); 1 pcs bell pepper (medium, thinly sliced); 1 pcs onion (medium, thinly sliced); 4 pcs flour tortilla (large, 10-inch); 1 cup cheddar cheese (shredded); 1 cup monterey jack cheese (shredded); 2 pcs avocado (ripe, halved and pitted); 1 pcs tomato (small, deseeded and finely diced); 0.25 cup red onion (finely diced); 3 tbsp cilantro (chopped); 1 pcs jalapeño (seeded and minced); 2 tbsp lime juice (freshly squeezed)

RATING

4.6/5(185)

TASTE SCORE

9/10

Crispy golden tortillas stuffed with seasoned chicken, melted cheese, and sautéed peppers, served with a fresh, chunky guacamole on the side. A satisfying Tex-Mex classic that comes together in 30 minutes and works great for a quick weeknight dinner or game-day crowd pleaser.

PREP

15m

COOK

15m

SERVES

1 QUESADILLA WITH APPROXIMATELY 1/4 CUP OF GUACAMOLE.

733 cal

SERVINGS

METHOD · 7 STEPS

prep
Season the chicken.
1.Pat the chicken breasts dry with a paper towel.
2.Season both sides with salt, black pepper, cumin powder, smoked paprika, and garlic powder.
TIPLetting the chicken sit at room temperature for 10 minutes after seasoning helps it cook more evenly.
grill · ~11 min
Grill the chicken.
1.Heat 2 tsp of oil in a grill pan or skillet over medium-high heat.
2.Cook the chicken for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.
3.Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
TIPDon't move the chicken around while it sears—letting it sit builds a nice crust.
saute · ~5 min
Sauté the peppers and onions.
1.In the same pan, add the sliced bell pepper and onion.
2.Sauté over medium heat until softened and lightly charred, about 5 minutes.
3.Transfer to a bowl and set aside.
mix
Make the guacamole.
1.Scoop the avocado flesh into a mixing bowl.
2.Add the diced tomato, red onion, cilantro, jalapeño, lime juice, and a pinch of salt.
3.Mash with a fork until chunky-smooth and well combined.
TIPFor the best texture, leave some small avocado chunks intact—it shouldn't be completely puréed.
assemble
Assemble the quesadillas.
1.Lay a flour tortilla flat on a clean surface.
2.Sprinkle a quarter of the cheddar and monterey jack cheese over one half of the tortilla.
3.Top with sliced chicken and sautéed peppers and onions.
4.Fold the empty half over the filling to create a half-moon shape.
fry · ~6 min
Crisp the quesadillas.
1.Heat 1 tsp of oil in a large skillet over medium heat.
2.Place a folded quesadilla in the skillet and cook until golden brown and crispy, about 2 to 3 minutes per side.
3.Repeat with remaining quesadillas, adding another teaspoon of oil as needed.
TIPPress down gently with a spatula while cooking—it helps the cheese melt and the tortilla crisp evenly.
serve
Slice and serve with guacamole.
Transfer the quesadillas to a cutting board, slice each into 3 triangles, and serve hot with a generous scoop of fresh guacamole on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry before seasoning to help the spices adhere and promote browning.
2
Let the cooked chicken rest for 5 minutes before slicing to keep it juicy and tender.
3
Use a mix of cheddar and Monterey Jack for the best melt and flavor balance.
4
Don't overstuff the quesadilla or it will be difficult to flip and may leak.
5
Press down gently with a spatula while crisping to ensure even browning and melting.
6
If making ahead, keep quesadillas warm in a 200°F oven on a wire rack to stay crisp.
7
For the guacamole, leave some avocado chunks intact for a chunky, rustic texture.