If you’re anything like me, you know the magic that happens when gooey cheeses meet tender chicken wrapped in a perfectly toasted tortilla. This Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe brings all those flavors together in a way that’s both comforting and fresh. It’s one of those meals that’s quick enough for a weeknight but special enough to serve when friends drop by unexpectedly.
I absolutely love how the creamy avocado and vibrant scallions add a pop of freshness against the rich, melty cheese and spiced chicken. You’ll find that this recipe is incredibly versatile too—great for lunch, dinner, or even a fun appetizer at your next gathering. Getting this combination right makes all the difference, and once you try it, it might just become your go-to quesadilla hack!
Why You’ll Love This Recipe
- Perfect Cheese Blend: The combo of sharp cheddar and creamy Monterey Jack melts beautifully for that ultimate gooey texture.
- Freshness in Every Bite: Avocado slices and scallions add brightness and balance the richness effortlessly.
- Simple Weeknight Prep: You’ll be amazed how fast it comes together with basic pantry staples and fresh veggies.
- Family Favorite: This quesadilla recipe always gets rave reviews from kids and adults alike, making dinner stress-free.
Ingredients You’ll Need
The beauty of this Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe is how simple yet flavorful the ingredients are. Each component plays its part—spices for warmth, fresh produce for texture, and the cheese for that melty goodness. When you’re shopping, aim for ripe avocados and fresh scallions to get the best flavor.
- Vegetable oil: A neutral oil works best for sautéing without overpowering the flavors.
- Bell peppers: Choose colorful peppers for sweetness and visual appeal.
- Onion: Thin slices soften nicely and add a mild, savory kick.
- Kosher salt: Enhances all the flavors without feeling too harsh.
- Boneless skinless chicken breasts: Thin strips cook quickly and stay tender.
- Chili powder: Adds a gentle smoky warmth.
- Ground cumin: Brings earthy depth.
- Dried oregano: A subtle herbaceous note.
- Flour tortillas: Medium size works perfectly for folding and melting.
- Shredded Monterey Jack: Creamy, mild cheese that melts beautifully.
- Shredded cheddar: Sharpness balances the Monterey Jack’s creaminess.
- Ripe avocado: Adds creamy texture and freshness.
- Scallions: Thinly sliced for a mild onion bite and bright color.
- Sour cream: Classic tangy topping to finish off your quesadillas.
Variations
I love making this Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe my own by tweaking the fillings or making it fit different dietary needs. Feel free to swap, add, or leave out ingredients to match what you have on hand or your taste buds’ mood.
- Spicy Kick: I once added diced jalapeños when I wanted an extra zing, and it instantly kicked up the flavor for my spice-loving family.
- Vegetarian Version: Swap the chicken for sautéed mushrooms or black beans for a hearty meatless option.
- Gluten-Free: Use corn tortillas instead of flour for a naturally gluten-free meal.
- Extra Veggies: I sometimes toss in zucchini or corn to bulk up the filling and sneak in some more nutrients.
How to Make Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe
Step 1: Sauté the Peppers and Onions Until Tender
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Toss in your thinly sliced bell peppers and onions and sprinkle with a pinch of kosher salt. Let them cook until they soften and become sweet, about 5 minutes. Remember to stir occasionally so they don’t burn. When done, transfer them to a plate and set aside—you’ll add them back in later for that perfect melty combo.
Step 2: Cook the Chicken with Flavorful Spices
Add another tablespoon of oil to your pan and warm it over medium-high heat. Add the sliced chicken breasts and season them with chili powder, cumin, oregano, and a bit of salt. Cook the chicken, stirring now and then, until it’s golden and cooked through—this usually takes about 8 minutes. Once ready, remove the chicken and wipe out the skillet to prep for the quesadillas.
Step 3: Assemble and Cook the Quesadillas
Warm 1 tablespoon of oil in the skillet and place a flour tortilla in the pan. On one half of the tortilla, sprinkle a generous mix of Monterey Jack and cheddar cheese, then layer a quarter of the cooked chicken, followed by a quarter of the pepper and onion mixture. Top with a few avocado slices and some scallions. Fold the tortilla over and cook until the bottom is golden and the cheese melts, about 3 minutes. Carefully flip and cook the other side for another 3 minutes. Repeat this process for the remaining quesadillas, adding oil as needed.
Step 4: Serve Up the Perfectly Golden Quesadillas
Once all four quesadillas are golden and melty, slice them into wedges and serve immediately with a dollop of sour cream. Seriously, the first bite will have you hooked—it’s that good! These are best enjoyed warm so the cheeses are stretchy and the avocado still fresh.
Pro Tips for Making Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe
- Even Slicing: I learned that slicing the chicken thinly helps it cook quickly and stay juicy, which makes every bite tender.
- Don’t Overload the Quesadilla: Less is more—too much filling will make folding tricky and the quesadilla soggy.
- Keep Your Pan Hot but Not Smoking: Medium-high heat crisps the tortilla perfectly without burning it, so watch carefully.
- Fresh Avocado Last: Add avocado slices just before folding or serving to keep them from browning and losing their creamy texture.
How to Serve Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe
Garnishes
I always top mine with a dollop of cool sour cream along with an extra sprinkle of scallions for crunch and color. Sometimes, I drizzle a little fresh lime juice over the wedges to brighten everything up. If you like heat, sliced jalapeños or a drizzle of your favorite hot sauce works wonders, too.
Side Dishes
We love pairing these quesadillas with a simple side salad dressed in lime vinaigrette or some classic Mexican rice to round out the meal. If you want something heartier, black beans or a cup of corn salsa make perfect companions. For a fun twist, try serving with chips and guacamole or even a fresh pico de gallo.
Creative Ways to Present
When I’m hosting, I cut the quesadillas into small, bite-sized triangles and arrange them on a colorful platter with little bowls of sour cream, guacamole, and salsa. It instantly makes it feel festive and perfect for snacking with drinks. Another favorite is layering the wedges on a wooden board with fresh herbs scattered on top for a rustic look.
Make Ahead and Storage
Storing Leftovers
I store leftover quesadillas in an airtight container in the fridge, layering parchment paper between wedges to keep them from sticking together. They’re best eaten within 2 days for optimal freshness and flavor.
Freezing
Freezing quesadillas works great if you wrap each one individually in foil or plastic wrap and then place them in freezer bags. I usually keep extras frozen for up to a month. When you want a quick meal, just thaw and reheat!
Reheating
To bring leftovers back to that fresh-from-the-skillet crispness, reheat them in a nonstick pan over medium heat—about 3 minutes per side. Avoid microwaving if you want to keep that crunch, but if you’re short on time, a quick zap with a paper towel to absorb moisture works too.
FAQs
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Can I use other types of cheese in this quesadilla recipe?
Absolutely! While cheddar and Monterey Jack provide a fantastic melt and flavor combo, you can substitute with mozzarella for a milder taste or pepper jack if you want some spice. Just pick cheeses that melt well for the best results.
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What’s the best way to make quesadillas crispy?
Cooking over medium-high heat in a lightly oiled skillet and letting each side brown without flipping too often results in that perfect crispy exterior. Avoid lowering the heat too much, which can make them soggy.
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Can I prepare the filling ahead of time?
Yes, you can cook the chicken, peppers, and onions a day ahead and keep them refrigerated. When ready, assemble and cook the quesadillas fresh for the best texture and melt.
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Is this recipe suitable for meal prep?
Definitely! This Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe reheats well and freezes nicely, making it a great meal prep option for busy weeks.
Final Thoughts
This Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe has been one of my favorite easy dinners for years because it hits all the right notes—crispy, cheesy, flavorful, and fresh. Whether you’re cooking for your family, hosting friends, or just need a quick solo bite, it delivers satisfaction every time. I hope you give it a try and make it your own—it’s truly a recipe that brings comfort and joy in every bite, just like it did for me.
Print
Cheddar and Monterey Jack Chicken Quesadillas with Avocado and Scallions Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This flavorful chicken quesadilla recipe features tender sautéed chicken with bell peppers and onions, melted Monterey Jack and cheddar cheeses, and creamy avocado slices all grilled inside warm flour tortillas. Perfect for a tasty and satisfying meal, these quesadillas are easy to make on the stovetop and served with sour cream for a delicious finishing touch.
Ingredients
Vegetables & Proteins
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- 1 lb. boneless skinless chicken breasts, sliced into strips
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
Spices & Seasonings
- Kosher salt, to taste
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
Dairy & Bread
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 4 medium flour tortillas
Oils & Condiments
- 6 Tbsp. vegetable oil, divided
- Sour cream, for serving
Instructions
- Sauté the Peppers and Onions: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the thinly sliced bell peppers and onions, season with kosher salt, and cook until soft and tender, about 5 minutes. Transfer the cooked vegetables to a plate and set aside.
- Cook the Chicken: Add another tablespoon of vegetable oil to the same skillet and heat over medium-high heat. Add the chicken strips and season with chili powder, ground cumin, dried oregano, and 1/2 teaspoon kosher salt. Cook the chicken, stirring occasionally, until it is golden brown and cooked through, about 8 minutes. Transfer the cooked chicken to a plate and wipe out the skillet.
- Assemble and Cook the First Quesadilla: Add 1 tablespoon of vegetable oil to the cleaned skillet and heat. Place one flour tortilla in the skillet, then top half of it with an even layer of shredded Monterey Jack and cheddar cheeses, followed by 1/4 of the cooked chicken, 1/4 of the pepper-onion mixture, a few slices of avocado, and a sprinkle of scallions. Fold the other half of the tortilla over the filling to create a half-moon shape. Cook until the bottom is golden brown, about 3 minutes, then flip and cook the other side until golden and the cheese is melted, approximately another 3 minutes.
- Repeat for Remaining Quesadillas: Repeat the assembly and cooking process with the remaining vegetable oil, tortillas, chicken, pepper-onion mixture, avocado, and scallions to make a total of 4 quesadillas.
- Serve: Slice each quesadilla into wedges and serve warm with sour cream on the side.
Notes
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
- Adjust the chili powder amount based on your preferred spice level.
- For a crispier quesadilla, press them gently with a spatula while cooking to help the cheese melt evenly.
- Leftover quesadillas can be stored in the refrigerator and reheated in a skillet or oven for best texture.
