Total Time: 20 minutes | Prep: 5 minutes | Cook: 15 minutes
When the dinner clock is ticking and hungry kids are circling the kitchen, these avocado chicken quesadillas deliver a no-fuss meal that’s ready before anyone can ask “what’s for dinner?” a second time.
Ingredients:
- 4 large flour tortillas (8-10 inch)
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 ripe avocado, mashed
- 1 cup shredded cheese (Mexican blend or cheddar)
- 2 tablespoons sour cream
- 1 teaspoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons butter or cooking spray
Optional Add-ins:
- ¼ cup diced bell pepper
- 2 tablespoons finely chopped cilantro
- 2 tablespoons diced red onion
- ½ cup black beans, rinsed and drained
Instructions:
- In a medium bowl, combine the mashed avocado, sour cream, lime juice, garlic powder, and salt. Mix until smooth.
- Spread the avocado mixture on one half of each tortilla.
- Sprinkle the shredded chicken evenly over the avocado spread.
- Add the shredded cheese on top of the chicken layer.
- Time-saver tip: If using any optional add-ins, sprinkle them over the cheese now.
- Fold each tortilla in half to create a half-moon shape.
- Heat a large skillet over medium heat. Add 1/2 tablespoon of butter (or spray with cooking spray).
- Cooking trick: Cook quesadillas one at a time for 2-3 minutes per side until golden brown and cheese is melted. Press down gently with a spatula while cooking.
- Transfer to a cutting board and cut each quesadilla into 3 triangles.
- Serve immediately while warm and cheesy!
Serving Suggestions:
Set up a simple dipping station with salsa, additional sour cream, or guacamole
- Add a quick side of sliced cucumbers or baby carrots for extra veggies
- Make-ahead option: Prepare several quesadillas at once and keep warm in a 200°F oven until everyone’s ready to eat
Ingredient Swaps:
No rotisserie chicken? Use canned chicken, leftover grilled chicken, or even drained, rinsed black beans for a vegetarian version.
- Avocado not ripe? Substitute with 3 tablespoons of store-bought guacamole.
- Out of sour cream? Greek yogurt works just as well.
- Need a gluten-free option? Corn tortillas or gluten-free wraps can be substituted (though they may be slightly more delicate when folding).
- Dairy-free household? Use dairy-free cheese and skip the sour cream, adding a bit more avocado instead.
Why Kids Love These:
The cheese factor makes them instantly appealing
- Picky eater hack: All ingredients are “contained” with nothing spilling out
- Easy to customize for different taste preferences
- They can help make their own with supervision
- Familiar format that feels like restaurant food
Whether you’re feeding toddlers or teens, these quesadillas hit the sweet spot of easy prep, minimal ingredients, and maximum satisfaction. Got a recipe that saves your weeknights? Send it to contact@organizedmomcollective.com and you could be featured in a future post!
