BBQ Chicken & Avocado Quesadillas
Golden, cheesy quesadillas filled with tender BBQ chicken and creamy avocado. Ready in just 15 minutes, this recipe is a quick, protein-rich, and fiber-packed meal perfect for weeknight dinners or easy meal prep.
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.
