Avocado Chicken Quesadillas


Avocado Chicken Quesadillas

Avocados are one of my favorite foods. Recently I was very fortunate to find the best source for avocados and they were shipped right to my door.  The biggest, best tasting avocados I’ve ever had and at a great price.  Being in Wyoming, it’s not easy to get good avocados and I am so happy to have found SoCal Avocados.  I found them or I guess they found me on twitter.  I ordered avocados for myself and for my parents and they were shipped quickly (shipping was actually free!) and arrived in perfect condition.  I didn’t realize it, but avocados ripen after they are picked.  It took about five days for my avocados to start ripening.  I shared my avocados with my in-laws and my sisters-in-law and everyone has loved them for their  buttery flavor.  I’ve had several just sprinkled with garlic salt, made guacamole, these quesadillas and one more recipe that I will be sharing soon.  SoCal Avocados offer many varieties and I chose the Fuerte, but I can’t wait to try some of the other varieties as they come into season.

As a cattle rancher, I appreciate the opportunity to buy food right from the source and I think it is a growing trend that  many people are beginning to support.  Knowing where your food actually came from and being able to directly support those who feed us is a great thing! Head on over to SoCal Avocados and get some of these great tasting avocados.

*disclosure:  SoCal Avocados generously sent me a few extra avocados with my order for mentioning them here.  The opinions are all mine of course!


Avocado Chicken Quesadillas


  • 1 tablespoon butter
  • 8 flour tortillas, fajita size
  • 1 cup Colby-Jack cheese
  • 1 cup Pepper-Jack cheese, shredded
  • 2 cups cooked chicken, diced
  • 1 California avocado, diced sprinkled with 1 teaspoon garlic salt
  • 2 green onions, diced


Heat a griddle or cast iron skillet over medium-high heat until hot. Add a little butter to the griddle and melt. Place one tortilla over melted butter, sprinkle with 1/4 cup Colby-Jack and 1/4 cup Pepper-Jack cheeses, 1/2 cup of chicken, 1/4 of the green onions, and 1/4 of the avocado; top with another tortilla. Cook until browned, using a spatula gently flip over and cook until bottom tortilla is browned. Remove to a cutting board and slice with a sharp knife or pizza cutter into 4 wedges. Repeat with remaining ingredients.

Serve with sour cream, salsa, or spicy ranch dressing.

Yield: 4 quesadillas



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“Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by theCalifornia Avocado Commission.”


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