These mini chicken quesadillas with avocado are not only super easy to make, but they also make the perfect delicious and healthier bite-sized appetizer or snack. Serve along with some salsa for a meal or snack that the whole family will love!
Table of Contents
Healthy Mini Chicken Quesadillas
Quesadillas are one of my go-to recipes because they’re always so quick to make. These cheesy chicken quesadillas with avocado are always a family favorite!
The guacamole adds so much more flavor with a hint of tanginess from the lime juice and a bold garlic punch. You get that little crunch on the outside from toasting, then the creamy avocado, ooey gooey cheese, and chicken on the inside. Such a delicious combo!
Why We Love These Mini Chicken Avocado Quesadillas
- Quick and easy: Once you fill the tortillas with your guacamole, cheese, and chicken, you’re ready to griddle! This is such a fast recipe; you’ll be eating in no time at all.
- Scale up or down: This mini chicken quesadilla recipe can easily be served as an appetizer or an entire meal! They look amazing laid out on a tray with dishes of salsa, pico de Gallo, and sour cream for dipping. We often like to make these for a light lunch or dinner as well. They look small, but they’ll fill you up!
- Family-friendly: My kids love quesadillas! Since these mini chicken quesadillas are so small, they’re the perfect size for them to hold, and they especially love the melted cheese. We make this recipe all the time!
Ingredient Notes
- Street taco flour tortillas: These small tortillas are the perfect size. Corn tortillas can also work well, but are more likely to break.
- Chicken: Keep it simple and use leftover chicken or dice up some chicken from a store-bought rotisserie chicken.
- Monterey Jack cheese: This is a great melting cheese that will hold the quesadillas together. You can also use a mixture of mozzarella cheese, cheddar, or a Mexican cheese blend.
- Olive oil: You’ll need some sort of neutral oil for toasting the quesadillas.
For the guacamole
- Avocado: This has lots of healthy fats, which are especially great for kids. Look for avocados that are ripe, but not brown.
- Garlic: Minced garlic adds a lot of flavor! Garlic powder will work in a pinch.
- Salt
- Cilantro: Add some chopped cilantro for a bright flavor.
- Lime juice: Use either fresh or concentrated lime juice for convenience.
- Jalapeno pepper: This optional ingredient adds a bright heat. Feel free to skip if serving these to kids.
Step-by-Step Instructions
Step 1: Prepare the Guacamole
- In a medium-sized bowl, prepare the guacamole. Shred or dice the chicken and shred the cheese.
Step 2: Assemble the Quesadillas
- Use a rubber spatula or fork to spread a thin layer of guacamole on the tortilla. Repeat for all 8 tortillas. The guacamole will act as the ‘glue’ to help the tortilla stick together.
- Next, add some chicken to one side of the tortilla in a single layer.
- Add a couple tablespoons of shredded cheese on top of the chicken, then fold the tortilla in half, tucking all of the ingredients inside. Repeat for remaining quesadillas.
Step 3: Cook & Serve!
- Heat a skillet to medium heat. Add in oil and allow it to heat. Once it starts to sizzle, add the quesadillas and let them cook for 3-4 minutes on each side.
- Once they’re golden brown and the cheese has melted, flip them (you may need to add a bit more oil to prevent sticking or burning).
- Serve warm with leftover guacamole, shredded lettuce, fresh pico, salsa or other desired toppings!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- If you’re short on time, you can make these chicken quesadillas with rotisserie chicken or leftover chicken.
- Avoid making the guacamole too far in advance or it may start to brown. It’s best prepared within an hour or so of making the quesadillas.
- Be sure to add enough of the guacamole mixture to each quesadilla so that it stays together while cooking.
Recipe FAQs
The tricky thing about mini quesadillas is that they’re so small! You can only add so much to half of a tiny tortilla. There are some options, though! I like to add homemade guacamole, which adds a really nice creamy texture and lots of flavor. You can also sprinkle diced onion, chopped tomato, jalapeno, fresh cilantro, olives, and more. Just be sure to add only small amounts of the filling to make sure the cheese can meld with the tortilla!
Yes! Quesadillas are one of my go-to recipes for my kids because they’re so easy to make and eat. Even picky eater toddlers love the tortillas, cheese, and chicken. If your kids aren’t a big fan of avocado, you can spread a thinner layer or skip it entirely. They’re the perfectly hand-held food for kids learning to feed themselves.
I love to serve mini chicken quesadillas as appetizers, but it can be tricky to make a bunch at once! No one wants to stand over a pan all day. The best tip is to use an electric griddle. You’ll have plenty of room to lay out lots of quesadillas, so it should move relatively quickly.
Storage Guidelines
Quesadillas generally taste best fresh from the griddle while the cheese is still melted and the exterior has a crispy crunch.
If you end up making too many, let them cool, then store them in an airtight container in the fridge for 2-3 days. Griddle them in a large cast iron skillet to remelt the cheese while also crisping up the tortilla shell.
What Goes with Chicken Quesadillas
These mini quesadillas can either be offered as an appetizer for Cinco De Mayo, or served on Taco Tuesday with these delicious recipes:
- Jalapeno Salsa
- Grilled Corn Avocado Salad
- Mixed Bean Salad
- Beef Nachos Supreme
- Sheet Pan Chicken Fajitas
- Chicken Burrito Casserole
- Authentic Mexican Chicken Fajitas
- Mexican Garbanzo Bean Soup
Recipe Variations
- Adapt the fillings: Replace the guacamole with mashed black beans or refried beans. They’re great like this too!
- Make larger quesadillas: Instead of folding over one taco-sized tortilla, press two tortillas together.
- Increase the fiber: Use whole wheat tortillas for extra fiber to fill you up.
- Change the protein: Instead of chicken, use leftover taco meat!
- Speed up the process: If you want to make these quesadillas all week long, feel free to use store-bought guacamole instead.
More Similar Recipes
- Crock Pot Taco Meat
- Roasted Cauliflower and Lentil Tacos
- Sweet Potato Black Bean Quesadillas
- BBQ Chicken Tostadas
Did you make this recipe? Scroll down to leave a star rating and review!
Mini Chicken Avocado Quesadillas
Ingredients
Mini Chicken Quesadillas
- 8 mini street taco flour tortillas
- 1 1/2 cups diced or shredded chicken
- 3/4 cup shredded Monterey Jack cheese
- 1-2 tablespoons olive oil, or other neutral oil for frying
For the guacamole
- 2 ripe avocados
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon finely diced jalapeno pepper (optional)
Instructions
- In a medium-sized bowl, prepare the guacamole. Shred or dice the chicken and shred the cheese.
- Use a rubber spatula or fork to spread a thin layer of guacamole on the tortilla. Repeat for all 8 tortillas. The guacamole will act as the ‘glue’ to help the tortilla stick together.
- Next, add some chicken to one side of the tortilla in a single layer.
- Add a couple tablespoons of shredded cheese on top of the chicken, then fold the tortilla in half, tucking all of the ingredients inside. Repeat for remaining quesadillas.
- Heat a skillet to medium heat. Add in oil and allow it to heat. Once it starts to sizzle, add the quesadillas and let them cook 3-4 minutes on each side.
- Once they’re golden brown and the cheese is melted, flip them (you may need to add a bit more oil to prevent sticking or burning).
- Serve warm with leftover guacamole, shredded lettuce, fresh pico, salsa or other desired toppings!
Notes
- If you’re short on time, you can make these chicken quesadillas with rotisserie chicken or leftover chicken.
- Avoid making the guacamole too far in advance or it may start to brown. It’s best prepared within an hour or so of making the quesadillas.
- Be sure to add enough of the guacamole mixture to each quesadilla so that it stays together while cooking.
Nutrition
This recipe was originally posted in January 2019. The recipe was revamped and updated in February 2024 to include more helpful tips and photos.
Leave A Review: