Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

Chicken, pepper & avocado quesadillas with fresh cilantro salsa are everything I want in a quick and flavorful meal. The quesadillas are packed with seasoned chicken, sautéed peppers, creamy avocado, and melty cheese, then crisped to golden perfection in a skillet. Paired with a bright, zesty cilantro salsa, every bite is loaded with color, texture, and bold flavor.

Why You’ll Love This Recipe

I love this recipe because it’s super satisfying and fast enough for busy weeknights. The chicken and peppers give it a hearty base, the avocado adds creaminess, and the salsa brings it all to life with fresh herbs and citrus. It’s easy to customize and always a hit whether I’m making it for lunch, dinner, or even a casual get-together with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the quesadillas:

• Cooked chicken breast or thighs, shredded or chopped

• Bell peppers (any color), sliced

• Avocado, sliced or mashed

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Flour tortillas

• Olive oil or butter (for cooking)

• Salt and pepper

• Optional: red onion, cumin, chili powder

For the fresh cilantro salsa:

• Fresh cilantro

• Garlic

• Jalapeño or green chili (optional, for heat)

• Lime juice

• Olive oil

• Salt

• Water (to thin if needed)

Directions

Make the cilantro salsa:

1. I blend cilantro, garlic, lime juice, olive oil, salt, and jalapeño in a food processor until smooth.

2. I add a little water if it needs thinning, then adjust salt or lime to taste and set it aside.

Prepare the quesadilla filling:

1. In a skillet, I sauté sliced peppers (and onion if I’m using it) in olive oil until soft and slightly charred.

2. I add the cooked chicken to the skillet and season with salt, pepper, and a pinch of cumin or chili powder if I want extra flavor.

3. I remove from heat and stir in the avocado—either sliced or gently mashed.

Assemble and cook:

1. I lay out the tortillas and sprinkle cheese on half of each one.

2. I add the chicken-pepper-avocado filling and more cheese on top before folding the tortillas in half.

3. In a clean skillet, I cook the quesadillas over medium heat with a bit of butter or oil until golden and crispy on both sides and the cheese is melted.

4. I let them rest for a minute before slicing and serving with the cilantro salsa on the side or drizzled on top.

Servings and timing

Makes 4 quesadillas (about 2–3 servings).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I swap in black beans or grilled zucchini for a vegetarian version. I’ve also used chipotle chicken or leftover rotisserie chicken for a smoky twist. If I want extra heat, I add chopped jalapeños inside the quesadilla or spice up the salsa with more chili. A dollop of sour cream or Greek yogurt also makes a great topping.

storage/reheating

I store leftover quesadillas wrapped in foil or in an airtight container in the fridge for up to 2 days. To reheat, I warm them in a skillet to keep the outside crispy. The salsa can be kept in the fridge for 2–3 days—just give it a quick stir before using.

FAQs

Can I make these ahead of time?

Yes, I prep the filling and salsa in advance. I assemble and cook the quesadillas just before serving so they stay crisp and melty.

What’s the best cheese for quesadillas?

I usually use a mix of Monterey Jack and cheddar—they melt well and have a mild, creamy flavor that complements the other ingredients.

Can I use corn tortillas?

Yes, but they’re more delicate. I warm them first to prevent cracking and use a little less filling so they hold together.

Is the cilantro salsa spicy?

It can be! I control the heat by adjusting how much jalapeño I use or leaving it out entirely for a milder version.

What sides go well with this?

I love serving these with a simple side salad, rice and beans, or chips and guacamole for a full meal.

Conclusion

Chicken, pepper & avocado quesadillas with fresh cilantro salsa are the kind of meal I come back to again and again. They’re quick, flavorful, and endlessly customizable—perfect for when I want something satisfying but still fresh and fun. Whether I’m cooking for myself or sharing with friends, this recipe always delivers.

Print