Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

These Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa are one of my favorite quick meals—packed with flavor, melty cheese, and that perfect crispy golden crust. The filling is hearty and satisfying, and the fresh salsa on top adds a bright, zesty finish that takes everything to the next level.

Why You’ll Love This Recipe

I love these quesadillas because they’re easy to make, super customizable, and totally satisfying. The chicken brings the protein, the peppers add a bit of crunch and sweetness, and the avocado gives everything a creamy bite. Topped with fresh cilantro salsa, they’re bursting with flavor in every bite and perfect for lunch, dinner, or even game day snacks.

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 (shredded or chopped)

• Bell peppers (sliced thin, any color)

• Ripe 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 or jalapeño for extra kick

For the fresh cilantro salsa:

• Fresh cilantro (chopped)

• Tomato (diced)

• Red onion (finely chopped)

• Jalapeño (optional, minced)

• Lime juice

• Salt

Directions

1. I start by sautéing the sliced bell peppers in a skillet with a little olive oil, salt, and pepper until they’re softened and slightly charred. I set them aside.

2. In a small bowl, I combine the fresh cilantro, tomato, red onion, lime juice, salt, and jalapeño to make the salsa. I set that aside too.

3. To build the quesadillas, I lay out a tortilla, sprinkle on some cheese, then layer on chicken, sautéed peppers, and avocado slices. I top it with more cheese and another tortilla.

4. I cook the quesadillas in a skillet over medium heat with a bit of oil or butter, flipping once, until both sides are golden and crispy and the cheese is melted.

5. I remove them from the pan, let them cool for a minute, then slice into wedges and top with the cilantro salsa.

Servings and timing

This recipe makes about 2 large quesadillas (4 servings). It takes around 15 minutes to prep and 10 minutes to cook, so I usually have it ready in about 25 minutes total.

Variations

Sometimes I swap the chicken for black beans or leftover steak. I’ve added corn, spinach, or mushrooms depending on what I have in the fridge. For a spicy version, I add hot sauce to the filling or mix it into the salsa. And when I want extra crisp, I brush the tortillas with oil before cooking.

Storage/Reheating

If I have leftovers, I store the quesadillas in the fridge for up to 2 days. To reheat, I crisp them back up in a skillet or toaster oven. The salsa is best fresh, but I keep it in an airtight container for a day or two and stir before serving again.

FAQs

Can I use store-bought salsa?

Yes, but I prefer making the fresh cilantro salsa for its bright, fresh flavor. Store-bought works fine when I’m short on time.

What cheese melts best in quesadillas?

I like a mix of cheddar and Monterey Jack for great flavor and melt. Mozzarella works too, but it’s milder.

Can I make these ahead of time?

Yes, I assemble them and keep them in the fridge, then cook just before serving. I don’t recommend freezing due to the avocado.

Is this recipe gluten-free?

It can be! I use gluten-free tortillas, and make sure the rest of the ingredients are gluten-free.

Can I grill these instead of using a skillet?

Yes, grilled quesadillas are delicious. I just keep the heat medium and watch closely to avoid burning.

Conclusion

These Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa are crispy, cheesy, flavorful, and loaded with all the good stuff. They’re easy to whip up and always hit the spot—especially when I want something fast but still full of fresh, bold flavors. Whether I’m making them for myself or a crowd, they never last long.

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