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Grilled Chicken & Avocado Quesadillas with Creamy Cilantro Ranch

Nothing better that a light and healthy Grilled Chicken & Avocado Quesadilla for lunch, dinner or snack time!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Tiffany

Ingredients

  • 2 chicken breasts, pounded to even thickness
  • 1/8 teaspoon chili powder, cayenne pepper, onion powder, garlic powder, salt. pepper
  • 1 teaspoon adobo spice blend (or taco seasoning)
  • 1 avocado, thinly sliced
  • 1/2 white or yellow onion, diced
  • 1 bunch of cilantro, stems removed and roughly chopped
  • 2 cups mozzarella cheese, shredded
  • 8 whole wheat flour tortillas
  • 1 cup sour cream
  • 1 tablespoon dry ranch mix
  • 1/4 teaspoon lime juice
  • 1/4 teaspoon garlic powder

Instructions

  • Fire up the grill to a medium-high heat. In a small bowl, mix together seasonings (minus adobo seasoning.) Sprinkle over chicken breasts and massage into meat. Place on the grill and cook 5-7 minutes on each side, or until cooked through with a slight char on the edges. 
  • While the chicken is cooking, prepare your tortillas. Spread 1/2 cup cheese onto a tortilla. Top with 1/4 of your sliced avocado, 1-2 tablespoons diced onion, and a sprinkle of cilantro. Sprinkle on a pinch of your adobo spice blend. Repeat with 3 more tortillas. 
  • Place quesadilla on the grill and cook until cheese is melty, flipping halfway through (if your grill bars are wide, you can lay down a piece of foil.) Use a pizza cutter to slice quesadillas into sections. 
  • While quesadillas are cooking, prepare ranch. In a food processor, combine sour cream, half of the cilantro, ranch dip, lime juice, and garlic powder. Pulse until creamy. Pour into a small serving dish and serve with quesadillas.