Grilled chicken breast, creamy avocado mash, melted cheese, and caramelized onions folded in warm flour tortillas.
# 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 cilantro, chopped
11 - 1/4 teaspoon salt
→ Assembly
12 - 4 large flour tortillas, 10-inch diameter
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling
# How To Make:
01 - Preheat a grill pan or skillet over medium-high heat until hot.
02 - In a bowl, toss chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Grill chicken for 5-6 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
03 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some chunks remaining.
04 - Lay out tortillas. On half of each tortilla, spread a generous layer of avocado mash. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose the filling.
05 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Cook quesadillas two at a time for 2-3 minutes per side until golden brown and cheese is melted.
06 - Remove from skillet and let cool slightly. Cut each quesadilla into wedges and serve warm.
