These BBQ Chicken & Avocado Quesadillas are a perfect blend of creamy avocado, tender chicken, and gooey cheese, making them both satisfying and nutritious.
Packed with protein from chicken and healthy fats from avocado, they’re fiber-rich, low in saturated fat, and ideal for a quick weeknight dinner or easy meal prep.
Delicious, filling, and ready in just 15 minutes!
BBQ Chicken & Avocado Quesadillas
Equipment
- 1 medium skillet or frying pan
- 1 Spatula
- 1 knife
- 1 Cutting board
- 1 Mixing Bowl
Ingredients
- 4 flour tortillas
- 1 cup shredded mozzarella cheese
- ½ cup cooked chicken shredded (or 6-ounce can chunk chicken breast)
- ¼ cup barbecue sauce
- 1 ripe avocado diced
Instructions
- Prepare the Chicken Mixture: Start by combining your cooked chicken and barbecue sauce in a medium-sized mixing bowl. If you’re using canned chicken, make sure to drain it thoroughly and shred or break it into bite-sized pieces using a fork. Stir the chicken and barbecue sauce together until every piece is evenly coated, creating a rich, flavorful mixture that will be the star of your quesadillas.
- Heat the Skillet: Place a medium skillet or non-stick frying pan over medium heat on your stove. Allow it to warm for a couple of minutes so that it is evenly heated. This step ensures your tortillas will crisp perfectly without sticking, giving you a golden-brown finish.
- Assemble the Quesadilla: Lay two flour tortillas flat side by side in the heated skillet. On half of each tortilla, sprinkle a generous layer of shredded mozzarella cheese. Then, evenly distribute half of the chicken and barbecue mixture over the cheese. Top the chicken with half of the diced avocado, followed by a little more cheese to help everything melt together and hold its shape.
- Fold and Press the Quesadilla: Gently fold the tortillas over the filled side to create a half-moon shape. Press down lightly with a spatula to ensure the filling stays inside and the tortillas begin to crisp up. This step will help the cheese melt evenly while keeping the quesadilla intact.
- Cook the First Side: Let the folded quesadilla cook for about 2–3 minutes, or until the underside turns a beautiful golden brown. Check occasionally to avoid burning, adjusting the heat if necessary. The goal is a crispy, lightly browned exterior with melted cheese inside.
- Flip and Cook the Other Side: Carefully flip the quesadilla using your spatula, taking care not to spill the filling. Cook the opposite side for another 2–3 minutes, or until it also turns golden brown and the cheese is fully melted. You’ll know it’s done when the quesadilla feels firm but still slightly soft in the middle, with the cheese stretching when you lift the corner.
- Repeat for Remaining Quesadillas: Remove the cooked quesadilla from the skillet and set it on a cutting board.Repeat the assembly, folding, and cooking process with the remaining tortillas, chicken mixture, avocado, and cheese until all ingredients are used.
- Slice and Serve: Once all quesadillas are cooked, use a sharp knife or pizza cutter to cut each folded tortilla into two wedges, giving you a total of eight golden, cheesy pieces. Serve immediately while warm, so the cheese remains gooey and the avocado stays creamy. These quesadillas pair perfectly with salsa, sour cream, or a fresh side salad.
- Optional Finishing Touches: For added flavor and presentation, sprinkle a pinch of chopped fresh cilantro over the quesadillas or drizzle a little extra barbecue sauce before serving. This step is optional but adds a bright, fresh touch that elevates your dish.
Notes
- If using canned chicken, drain thoroughly and shred for a better texture.
- Ripe avocados work best—avoid overly soft or under-ripe ones.
- For extra flavor, lightly brush the tortillas with olive oil before cooking.
- Use a non-stick skillet to prevent sticking and ensure even browning.
- Quesadillas are best served immediately to keep the cheese melty and avocado fresh.
- Adjust barbecue sauce to taste; add a bit of spice if you like a kick.
- Leftover quesadillas can be reheated in a skillet or oven to retain crispiness.
Chef’s Secrets To Perfect Quesadillas
Achieving the perfect quesadilla is all about balancing heat, timing, and layering.
Always preheat your skillet on medium heat; a cold pan results in uneven melting and soggy tortillas, while too hot a pan can burn the exterior before the cheese melts.
Layer cheese both under and over the fillings—it acts as a glue that keeps everything together.
For extra flavor, lightly toast the tortillas for 30 seconds before adding the filling.
Experiment with adding finely chopped onions, roasted peppers, or a hint of smoked paprika to elevate the flavor profile without overwhelming the dish.
Serving Suggestions For Maximum Enjoyment
These quesadillas are wonderfully versatile and pair well with a variety of sides.
Serve them alongside a fresh, zesty salsa, a dollop of sour cream, or a simple guacamole for extra creaminess.
A side salad with mixed greens and a light vinaigrette adds a refreshing contrast to the richness of the cheese and avocado.
For a more filling meal, offer roasted vegetables or black beans on the side, which also enhance the protein and fiber content.
They make a great option for lunchboxes, casual dinners, or even game-day snacks.
Storage Tips For Best Results
If you have leftovers, allow the quesadillas to cool completely before storing them in an airtight container.
They can be kept in the refrigerator for up to 2 days without losing quality.
To reheat, use a skillet over low-medium heat to retain the crispiness; avoid the microwave if possible, as it can make the tortillas soggy.
For longer storage, you can freeze uncut quesadillas in a single layer with parchment paper in between.
Reheat in a preheated oven at 350°F (175°C) until warmed through, preserving texture and flavor.
Frequently Asked Questions
1. Can I use rotisserie chicken instead?
Absolutely! Rotisserie chicken works perfectly, saving time while adding rich, roasted flavor. Just shred the chicken into bite-sized pieces before mixing with barbecue sauce.
2. Can I make this recipe vegetarian?
Yes! Substitute the chicken with cooked black beans, sautéed mushrooms, or plant-based chicken alternatives. Add extra cheese and avocado to maintain a creamy, protein-rich filling.
3. How do I prevent the quesadilla from getting soggy?
Cook over medium heat, and avoid overstuffing. Cheese under and over the filling helps seal it, while lightly toasting the tortilla before assembling can also improve crispiness.
4. Can I prepare this recipe ahead of time?
You can assemble the quesadillas and refrigerate for up to 24 hours before cooking. Cook just before serving to ensure the cheese melts properly and the avocado stays fresh.
5. What sides pair well with these quesadillas?
Consider fresh salsa, guacamole, sour cream, roasted vegetables, or a crisp side salad. These additions balance flavors and textures while adding fiber and nutrients to the meal.
