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Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

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Chicken, pepper & avocado quesadillas with fresh cilantro salsa are a crispy, creamy, and flavorful meal loaded with juicy chicken, sautéed peppers, melty cheese, and avocado. Paired with a bright green salsa, they’re perfect for lunch, dinner, or casual gatherings.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 quesadillas (2–3 servings)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Halal

Ingredients

  • 2 cups cooked chicken breast or thighs, shredded or chopped
  • 2 bell peppers (any color), sliced
  • 1 avocado, sliced or mashed
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 4 large flour tortillas
  • 1–2 tablespoons olive oil or butter (for cooking)
  • Salt and pepper, to taste
  • Optional: 1/4 red onion, sliced; 1/2 teaspoon cumin; 1/2 teaspoon chili powder

For the fresh cilantro salsa:

  • 1 cup fresh cilantro leaves
  • 1 garlic clove
  • 1 jalapeño or green chili (optional, for heat)
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1–2 tablespoons water (to thin if needed)

Instructions

  1. In a food processor, blend cilantro, garlic, lime juice, olive oil, salt, and jalapeño until smooth. Add water as needed to reach desired consistency. Adjust lime or salt to taste and set aside.
  2. In a skillet, heat olive oil and sauté bell peppers (and red onion if using) until soft and slightly charred, about 5 minutes.
  3. Add cooked chicken to the skillet and season with salt, pepper, cumin, and chili powder if using. Stir to combine and heat through. Remove from heat and fold in avocado.
  4. Lay tortillas flat. Sprinkle cheese on half of each tortilla, add the chicken-pepper-avocado mixture, then top with more cheese and fold the tortillas over.
  5. In a clean skillet, cook each quesadilla over medium heat with a little oil or butter until golden and crispy on both sides and the cheese is melted, about 2–3 minutes per side.
  6. Let rest briefly, then slice and serve with cilantro salsa on the side or drizzled on top.

Notes

  • Use black beans or grilled zucchini for a vegetarian option.
  • Chipotle chicken or rotisserie chicken adds smoky depth.
  • Store quesadillas wrapped in foil in the fridge for up to 2 days.
  • Reheat in a skillet for best texture.
  • The salsa keeps for 2–3 days refrigerated—stir before serving.

Nutrition

Find it online: https://juliameals.com/chicken-pepper-avocado-quesadillas-with-fresh-cilantro-salsa/