I like this recipe because it is fresh, simple, and very satisfying. The warm tortillas, juicy chicken, sweet bell pepper, and creamy avocado come together perfectly, while the fresh cilantro salsa adds a bright and refreshing finish. I often make this when I want something quick but still homemade and full of flavor.
Why You’ll Love This Recipe
I love how fast and easy this recipe is to prepare. I also enjoy that it uses everyday ingredients without sacrificing taste. This is one of those meals I can make for lunch or dinner, and it always feels comforting while still being light and fresh.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup cooked chicken breast, shredded or sliced
1 avocado, sliced
2 large flour tortillas
1 red bell pepper, thinly sliced
1 cup shredded cheese such as mozzarella or Monterey Jack
½ cup fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Directions
I begin by heating a skillet over medium heat and adding half of the olive oil. I cook the sliced red bell pepper for about 3 to 4 minutes until it becomes slightly tender, then I remove it from the pan and set it aside.
I place one tortilla flat on a clean surface and sprinkle half of the shredded cheese over one side. I layer on the chicken, cooked bell pepper, and avocado slices, then season lightly with salt and black pepper. I fold the tortilla in half.
I heat the skillet again over medium heat and cook the quesadilla for about 2 to 3 minutes per side, until the tortilla is golden and the cheese is melted. I repeat the same steps with the second tortilla.
For the fresh cilantro salsa, I mix the chopped cilantro with lime juice, the remaining olive oil, and a small pinch of salt. I slice the quesadillas and serve them warm with the salsa spooned over the top or served on the side.
Servings And Timing
I usually make this recipe for 2 servings.
Preparation time takes about 10 minutes, and cooking time is around 10 minutes, making the total time approximately 20 minutes.
Storage/Reheating
I store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using a skillet over low heat to keep the tortillas crispy. I avoid reheating in the microwave because the tortillas tend to become soft.
FAQs
Can I make this recipe without cheese?
I sometimes reduce or skip the cheese, and the quesadillas still taste great thanks to the avocado and chicken.
Can I use rotisserie chicken?
I often use rotisserie chicken to save time, and it works perfectly in this recipe.
What can I substitute for red bell pepper?
I like using yellow or green bell peppers, and sometimes I add sliced onions for extra flavor.
Can I prepare this recipe ahead of time?
I usually prepare the ingredients ahead, but I cook the quesadillas just before serving so they stay crisp.
Is this recipe freezer-friendly?
I do not recommend freezing these quesadillas because the avocado texture changes once frozen.
Conclusion
I enjoy making these chicken, pepper, and avocado quesadillas because they are quick, flavorful, and easy to customize. The fresh cilantro salsa really brings everything together, and this recipe has become one I rely on whenever I need a fast and delicious meal.
These chicken, pepper & avocado quesadillas are a fast and flavorful meal featuring juicy chicken, creamy avocado, sweet peppers, and melty cheese, topped with a fresh cilantro salsa.
Ingredients
1 cup cooked chicken breast, shredded or sliced
1 avocado, sliced
2 large flour tortillas
1 red bell pepper, thinly sliced
1 cup shredded cheese (mozzarella or Monterey Jack)
½ cup fresh cilantro, finely chopped
1 tablespoon fresh lime juice
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Heat half the olive oil in a skillet over medium heat. Sauté red bell pepper for 3–4 minutes until slightly tender. Remove from pan.
Place one tortilla on a clean surface. Sprinkle half the shredded cheese on one side. Layer with chicken, sautéed bell pepper, avocado slices, salt, and pepper. Fold the tortilla in half.
Heat the skillet again and cook the quesadilla for 2–3 minutes per side, until golden and cheese is melted. Repeat with second tortilla.
For the cilantro salsa, mix chopped cilantro, lime juice, remaining olive oil, and a pinch of salt.
Slice the quesadillas and serve warm with the cilantro salsa on top or on the side.
Notes
Use rotisserie chicken to save time.
Substitute other bell pepper colors or add onion for variety.
Prepare ingredients ahead but cook just before serving to keep tortillas crisp.
