Indulge in a delightful fusion of flavors with this chicken and avocado quesadilla. This recipe combines the creamy richness of avocado with the savory taste of shredded chicken, all enveloped in a crispy, golden gluten-free tortilla. Perfect for a quick lunch or a satisfying dinner, this dish is both nutritious and delicious, offering a satisfying meal that caters to gluten-free diets without compromising on taste.
When preparing this recipe, ensure you have gluten-free tortillas on hand, as they are essential for maintaining the gluten-free nature of the dish. These can be found in the gluten-free section of most supermarkets. Additionally, ripe avocados are crucial for achieving the creamy texture that complements the other ingredients. Look for avocados that yield slightly to gentle pressure, indicating ripeness. Cheddar cheese and olive oil are common pantry staples, but make sure you have enough to complete the recipe.

Ingredients For Chicken And Avocado Quesadilla
Gluten-free tortillas: These are essential for creating a gluten-free version of the quesadilla, providing a base that holds all the delicious fillings together.
Cooked chicken: Shredded chicken adds a savory and protein-rich component to the quesadilla, making it hearty and satisfying.
Avocado: Sliced avocado brings a creamy texture and rich flavor, balancing the savory elements with its buttery taste.
Cheddar cheese: Shredded cheddar cheese melts beautifully, adding a gooey and cheesy layer that binds the ingredients together.
Olive oil: Used for cooking the quesadilla, olive oil helps achieve a crispy and golden-brown exterior.
Technique Tip for Making This Quesadilla
To achieve the perfect golden brown crust on your quesadilla, ensure your skillet is preheated properly before adding the tortilla. This helps in creating a crispy exterior while allowing the cheese to melt evenly. Additionally, when flipping the quesadilla, use a wide spatula to support the entire surface, preventing any filling from spilling out.
Suggested Side Dishes
Alternative Ingredients
gluten-free tortillas - Substitute with corn tortillas: Corn tortillas are naturally gluten-free and provide a similar texture and taste.
cooked chicken, shredded - Substitute with cooked turkey, shredded: Turkey offers a similar protein content and texture, making it a great alternative to chicken.
avocado, sliced - Substitute with hummus: Hummus provides a creamy texture and rich flavor, similar to avocado, while adding a different nutritional profile.
cheddar cheese, shredded - Substitute with mozzarella cheese, shredded: Mozzarella melts well and offers a mild flavor, making it a suitable replacement for cheddar.
olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle flavor, making it a good alternative for cooking.
Alternative Recipes Similar to This Quesadilla
How to Store or Freeze Your Quesadillas
Allow the quesadilla to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
Wrap each quesadilla individually in plastic wrap or aluminum foil to maintain freshness and prevent them from sticking together.
Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This helps to keep them fresh and prevents any unwanted odors from seeping in.
Store the quesadillas in the refrigerator if you plan to eat them within 2-3 days. For longer storage, place them in the freezer.
If freezing, label the container or bag with the date. This ensures you remember when they were made and helps you keep track of their freshness.
To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the quesadilla on a baking sheet and heat for about 10 minutes, or until the cheese is melted and the tortilla is crispy.
For reheating from frozen, allow the quesadilla to thaw in the refrigerator overnight. Then, follow the same reheating instructions as above.
Alternatively, you can reheat in a skillet over medium heat. Cook each side for about 3-4 minutes, ensuring the cheese is melted and the tortilla is golden brown.
Avoid using a microwave to reheat, as it can make the tortillas chewy and less appetizing.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover quesadilla on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10 minutes or until the cheese is melted and the tortilla is crispy.
Use a skillet on medium heat. Add a small amount of olive oil to the pan and place the quesadilla in it. Cover the skillet with a lid to help the cheese melt evenly. Heat for about 3-4 minutes on each side until the tortilla is golden and the inside is warm.
For a quick fix, use a microwave. Place the quesadilla on a microwave-safe plate and cover it with a damp paper towel to keep it from drying out. Heat on medium power for about 1-2 minutes, checking to ensure the cheese is melted and the chicken is heated through.
If you have an air fryer, set it to 350°F (175°C). Place the quesadilla in the basket and heat for about 3-5 minutes. This method keeps the tortilla crispy while warming the chicken and avocado inside.
For a stovetop steam method, place the quesadilla in a skillet with a splash of water, then cover with a lid. The steam will help heat the inside without making the tortilla soggy. Heat for about 5 minutes, flipping halfway through.
Essential Tools for Making This Recipe
Skillet: A flat-bottomed pan used for cooking the quesadilla, allowing even heat distribution for browning the tortillas and melting the cheese.
Spatula: A tool used to flip the quesadilla carefully, ensuring both sides are cooked evenly without breaking.
Knife: Used for slicing the quesadilla into wedges after it has cooled slightly.
Cutting board: Provides a stable surface for slicing the quesadilla and preparing ingredients like avocado.
Measuring cup: Used to measure the correct amount of shredded chicken and cheese for the recipe.
Tablespoon: Utilized to measure the olive oil accurately before adding it to the skillet.
Time-Saving Tips for This Recipe
Prepare the ingredients ahead: Shred the chicken and slice the avocado in advance. Store them in airtight containers in the fridge.
Use pre-cooked chicken: Save time by using rotisserie or leftover chicken.
Preheat the skillet: Ensure the skillet is hot before adding the tortilla to speed up cooking.
Assemble quickly: Lay out all ingredients near the stove for quick assembly.
Use a large skillet: Cook multiple quesadillas at once if you have a large skillet, reducing overall cooking time.

Chicken And Avocado Quesadilla
Ingredients
Main Ingredients
- 2 pieces Gluten-free tortillas
- 1 cup Cooked chicken, shredded
- 1 piece Avocado, sliced
- ½ cup Cheddar cheese, shredded
- 1 tablespoon Olive oil
Instructions
- 1. Heat the olive oil in a skillet over medium heat.
- 2. Place one tortilla in the skillet and sprinkle half of the cheese over it.
- 3. Add the shredded chicken and avocado slices on top of the cheese.
- 4. Sprinkle the remaining cheese over the chicken and avocado.
- 5. Place the second tortilla on top and press down gently.
- 6. Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese is melted.
- 7. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden brown.
- 8. Remove from the skillet and let it cool for a minute before slicing into wedges.
Nutritional Value
Keywords
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