Chicken & Avocado Quesadilla

DSC02360My bank colleague, Catherine Fobes, kindly brought me back some homemade corn tortillas from her trip to Texas recently…yummmm the flavor is so distinctive when made with lard.  Because I had some leftover fried chicken and ripe avocados, I decided to create a hot quesadilla using monterey jack cheese melted with thinly sliced or shredded chicken and slices of buttery ripe avocado.  The flavor of the fresh, homemade corn tortillas made this tex-mex grilled quesadilla a crispy, mouth-watering change to your usual grilled cheese sandwich!!!  And quick too!

Thank you Catherine for hand carrying these delish homemade corn tortillas all the way back to Boston!

Chicken & Avocado Quesadilla



  • corn or flour tortillas
  • leftover chicken, sliced or shredded
  • ripe avocado
  • shredded cheddar or monterey jack cheese

Heat a griddle over medium heat.  Place tortillas on the hot griddle.






Sprinkle with shredded cheese on each tortilla.  Layer chicken and avocado on half the tortillas.

Press a melted cheese tortilla over one with cheese, chicken and avocado.


Flip the quesadilla over to crisp.  Delish!



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