# 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 fresh lime juice
10 - 1 tablespoon fresh chopped 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
# Directions:
01 - Preheat a grill pan or skillet over medium-high heat until surface is hot.
02 - In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Toss chicken breasts to coat evenly.
03 - Place seasoned chicken on preheated pan and grill 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest 5 minutes, then slice thinly.
04 - In a separate bowl, combine avocados, lime juice, cilantro, and salt. Mash until mostly smooth with some texture remaining.
05 - Lay tortillas flat. Spread avocado mash generously on half of each tortilla. Layer with sliced chicken, red onion slices, and shredded cheese. Fold tortillas in half to enclose filling.
06 - Heat a large skillet over medium heat and coat lightly with cooking spray or olive oil. Cook quesadillas two at a time for 2-3 minutes per side until golden brown and cheese is fully melted.
07 - Transfer cooked quesadillas to a serving plate, let cool slightly, then cut each into wedges. Serve warm with desired accompaniments.
