# Ingredient List:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Avocado Mash
08 - 2 ripe avocados
09 - 1 tablespoon lime juice
10 - 1 tablespoon chopped fresh cilantro
11 - 1/4 teaspoon salt
→ Assembly
12 - 4 large flour tortillas, 10-inch
13 - 1 1/2 cups shredded Monterey Jack cheese
14 - 1/2 small red onion, thinly sliced
15 - Cooking spray or olive oil for grilling
# How-To Steps:
01 - Preheat a grill pan or skillet over medium-high heat.
02 - In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken breasts thoroughly in the seasoning mixture until fully coated.
03 - Grill chicken for 5 to 6 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - In a separate bowl, mash avocados with lime juice, cilantro, and salt until mostly smooth with some chunks remaining.
05 - Lay out tortillas and spread a generous layer of avocado mash on half of each tortilla. Top with sliced chicken, red onion, and cheese. Fold tortillas in half to enclose the filling.
06 - Heat a large skillet over medium heat and lightly coat with cooking spray or olive oil. Cook quesadillas two at a time for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Remove from skillet and let cool slightly before cutting each quesadilla into wedges. Serve warm.
