Championship Chicken Quesadillas Guacamole (Printable)

Crispy quesadillas packed with seasoned chicken, cheeses, and peppers, paired with fresh creamy guacamole.

# What You Need:

→ For the Quesadillas

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→ For the Guacamole

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# How To Make:

01 - In a medium bowl, toss the chicken cubes with cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until cooked through and lightly browned. Remove the chicken and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the red bell pepper and red onion for 3-4 minutes until softened. Add the chicken back in and stir to combine. Remove from heat.
04 - Place a tortilla on a clean work surface. Sprinkle one-quarter of the cheddar and Monterey Jack cheeses over half the tortilla. Top with one-quarter of the chicken and vegetable mixture. Fold the tortilla in half to cover the filling. Repeat with remaining tortillas and fillings.
05 - Melt 1/2 tablespoon butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, pressing gently, until golden brown and cheese is melted. Add more butter as needed.
06 - While quesadillas cook, prepare the guacamole: In a bowl, mash the avocados with lime juice until mostly smooth. Stir in tomato, red onion, cilantro, salt, pepper, and jalapeño (if using).
07 - Slice the quesadillas into wedges and serve hot with guacamole on the side.

# Expert Tips:

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  • The spice blend creates that restaurant-quality flavor without any complicated techniques
  • Melting two cheeses together gives you that perfect cheese pull every single time
  • Homemade guacamole transforms this from dinner into something people actually talk about
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  • Don't overcrowd the pan when cooking the chicken or it will steam instead of brown
  • Let the quesadillas rest for a minute before slicing so the cheese sets slightly
  • The guacamole tastes best if made just before serving but can be stored with plastic wrap pressed directly onto the surface
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  • Use a cast iron skillet for the crispiest quesadillas
  • Warm your tortillas slightly before assembling to prevent cracking

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