Grilled chicken breast with creamy avocado mash, melted cheese, and red onion tucked into a crispy tortilla. Serves 4.
# 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 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
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 Steps:
01 - In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken breasts thoroughly with the seasoning mixture until fully coated.
02 - Preheat a grill pan or skillet over medium-high heat. Grill seasoned chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a separate bowl, combine ripe avocados, lime juice, fresh cilantro, and salt. Mash with a fork until mostly smooth with some texture remaining.
04 - Lay out all four tortillas. Spread avocado mash generously on half of each tortilla. Layer with sliced chicken, red onion slices, and shredded cheese. Fold each tortilla in half to enclose filling.
05 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Working in batches of two, cook quesadillas for 2-3 minutes per side until exterior is golden brown and cheese is fully melted.
06 - Remove quesadillas from skillet and allow to cool slightly. Cut each quesadilla into three wedges and serve warm with accompaniments.
