Chicken Avocado Quesadillas Recipe

Chicken: Shredded cooked chicken adds a hearty and savory element to the quesadillas.

Avocados: Sliced avocados provide a creamy texture and rich flavor.

Cheddar cheese: Shredded cheddar cheese melts beautifully, adding a gooey and delicious layer.

Gluten-free tortillas: These tortillas are essential for making the recipe gluten-free.

Olive oil: Used for cooking the quesadillas to a golden brown perfection.

To ensure your quesadillas are perfectly crispy and golden brown, make sure to preheat your skillet properly before adding the olive oil. This will help the tortillas cook evenly and prevent them from becoming soggy. Additionally, using a spatula to press down gently on the quesadilla while it cooks will help the cheese melt more uniformly and bind the chicken and avocado together, creating a cohesive and delicious filling.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a great alternative.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a similar protein content and can be seasoned to mimic the taste of chicken.

• avocados - Substitute with hummus: Hummus offers a creamy texture and rich flavor, similar to avocados, and works well in quesadillas.

• avocados - Substitute with guacamole: Guacamole is essentially mashed avocados with added seasonings, providing a similar taste and texture.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• cheddar cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese provides a similar texture and melting quality.

• gluten-free tortillas - Substitute with corn tortillas: Corn tortillas are naturally gluten-free and offer a slightly different but delicious flavor.

• gluten-free tortillas - Substitute with lettuce wraps: For a low-carb and gluten-free option, lettuce wraps provide a fresh and crunchy alternative.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle flavor that pairs well with the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, making it a suitable alternative for cooking.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make the tortillas soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This ensures they stay fresh and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator if you plan to eat the quesadillas within 2-3 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date. This helps you keep track of how long they’ve been stored.
• To reheat refrigerated quesadillas, preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet and heat for about 10 minutes, or until warmed through and the cheese is melted.
• For frozen quesadillas, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by increasing the oven time to 20-25 minutes.
• If you prefer using a skillet, heat it over medium heat and cook the quesadillas for 3-5 minutes on each side, or until they are heated through and the cheese is melted.
• Avoid microwaving the quesadillas as it can make the tortillas rubbery and the avocado mushy.
• Serve the reheated quesadillas with your favorite toppings such as salsa, sour cream, or guacamole for an extra burst of flavor.

• Preheat your oven to 350°F (175°C). Place the leftover quesadillas on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until the cheese is melted and the tortillas are crispy.

• Heat a skillet over medium heat. Add a touch of olive oil or butter to the pan. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.

• Use a toaster oven set to 350°F (175°C). Place the quesadillas on the rack or a baking sheet and heat for about 5-7 minutes, or until the cheese is melted and the tortillas are crispy.

• For a quick method, use the microwave. Place the quesadillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the cheese is melted. Note: This method may result in softer tortillas.

• If you have an air fryer, preheat it to 350°F (175°C). Place the quesadillas in the air fryer basket and cook for 3-5 minutes, or until the cheese is melted and the tortillas are crispy.

• Skillet: A flat-bottomed pan used for cooking the quesadillas on the stovetop.

• Spatula: A tool used for flipping the quesadillas to ensure even cooking on both sides.

• Knife: Essential for slicing the avocados and cutting the quesadillas into wedges.

• Cutting board: A surface to safely slice the avocados and shred the cooked chicken.

• Measuring cups: Used to measure out the correct amount of shredded chicken and cheese.

• Cheese grater: A tool for shredding the cheddar cheese if it’s not pre-shredded.

• Mixing bowl: Optional, for combining the shredded chicken and cheese before adding to the tortillas.

• Tongs: Useful for handling the hot quesadillas when flipping or removing them from the skillet.

Prepare the filling: Shred the cooked chicken and slice the avocados ahead of time. Store them in airtight containers in the fridge.

Pre-shredded cheese: Use pre-shredded cheddar cheese to save time on grating.

Use two skillets: Cook two quesadillas simultaneously by using two skillets, cutting your cooking time in half.

Assemble in advance: Assemble the quesadillas and store them in the fridge. Cook them when ready to eat.

Heat the skillet: Preheat the skillet while assembling the quesadillas to ensure they cook quickly and evenly.