Can I use corn tortillas for a gluten-free version of Chicken Avocado Quesadillas?

Yes. Corn tortillas are a great gluten-free choice. They cook crisp but can be a touch crumblier. I like to choose certified gluten-free corn tortillas to avoid cross-contamination. Texture remains delicious with the right tortilla.

How can I keep the quesadillas from getting soggy?

Start with dry toppings and moderate filling. Cook on medium heat until cheese melts and edges crisp. Pat avocado with a paper towel to remove excess moisture. For Chicken Avocado Quesadillas, avoid soggy crust by letting excess steam escape for a minute before slicing. Let them rest a minute before slicing.

Can I make this ahead and reheat later?

Yes. Assemble and refrigerate for a few hours. Reheat in a skillet or oven until cheese re-melts. I find avocado browns, so fresh lime before serving helps. If you freeze, thaw first, then re-warm gently.

What are good substitutes for sour cream in this recipe?

Greek yogurt makes a creamy, tangy swap. I also reach for dairy-free yogurt when needed. Crema, mayo with lime, or extra avocado can replace creaminess. Add a splash of milk or water to loosen if needed.

Chicken Avocado Quesadillas: 20-Min Delicious Dinner

Description

Chicken Avocado Quesadillas – Crispy, creamy and cheesy quesadillas bursting with juicy chicken, avocado, and melted cheese.

Ingredients

Scale

2 cups cooked chicken breast, shredded or diced
1 large ripe avocado, mashed
1 cup shredded cheddar or Monterey Jack cheese
2 tbsp sour cream (optional)
1 tbsp lime juice
1 tsp garlic powder
1 tsp paprika
Salt and black pepper to taste
4 large flour tortillas
1 tbsp olive oil or butter for cooking

Instructions

In a bowl, mash the avocado with lime juice, garlic powder, salt, and pepper until creamy.
Stir in shredded chicken and mix well.
Heat a skillet over medium heat and lightly grease with olive oil or butter.
Place one tortilla on the skillet, spread chicken-avocado mixture on half, and sprinkle with cheese.
Fold tortilla in half and cook 2–3 minutes per side until golden and cheese melts.
Repeat with remaining tortillas.
Slice into wedges and serve warm with sour cream or salsa on the side.

Notes

To keep it gluten free, substitute flour tortillas with corn tortillas (note: texture may vary).
Omit sour cream for a lighter version.
Add jalapeños or cilantro for extra zing.
Best served immediately while the cheese is melted and hot.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 quesadilla (1/4 recipe)
Calories: Approximately 420 per serving
Sugar: Approximately 5 g
Sodium: Approximately 520 mg
Fat: Approximately 20 g
Saturated Fat: Approximately 9 g
Unsaturated Fat: Approximately 11 g
Trans Fat: 0 g
Carbohydrates: Approximately 28 g
Fiber: Approximately 6 g
Protein: Approximately 28 g
Cholesterol: Approximately 80 mg

Keywords: Chicken Avocado Quesadillas, avocado chicken quesadilla, cheesy quesadillas, quick chicken dinner