Description
These Mini Chicken Avocado Quesadillas are a bite-sized version of a classic favorite! Filled with seasoned chicken, creamy avocado, and melted cheese, they’re the perfect appetizer or snack for any gathering. Quick to make and delicious, they’ll be gone in no time!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs), cooked and shredded
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 large avocado, peeled and sliced
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4–6 small flour tortillas (6-inch diameter)
- Butter or oil for cooking
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream or salsa for dipping (optional)
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the shredded chicken and sprinkle with cumin, chili powder, garlic powder, salt, and pepper. Stir and cook for 3–4 minutes, allowing the spices to toast and the chicken to be evenly coated. Remove from heat and set aside.
- Heat a large skillet or griddle over medium heat. Lightly butter or oil the surface.
- Place a tortilla on the skillet and sprinkle half of the shredded cheddar and Monterey Jack cheese over the entire surface. Top with a few spoonfuls of the seasoned chicken, a few slices of avocado, and a little more cheese. Place a second tortilla on top and press gently to flatten.
- Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Remove from the skillet and slice into quarters or halves for mini quesadillas.
- Repeat the process with the remaining tortillas, chicken, avocado, and cheese until all quesadillas are cooked.
- Serve warm with sour cream or salsa and garnish with fresh cilantro, if desired.
Notes
- For a spicier version, add sliced jalapeños to the chicken mixture or sprinkle with chili flakes before cooking.
- For extra crunch, add a handful of fresh lettuce or shredded cabbage inside the quesadillas before cooking.
- These quesadillas can also be made ahead and stored in the fridge. Reheat them on a skillet or in the oven to keep them crispy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 mini quesadillas
- Calories: 350 kcal
- Sugar: undefined
- Sodium: 450mg
- Fat: undefined
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: undefined