Name: Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked chicken (grilled, roasted, or shredded); 1–2 bell peppers, sliced (red, yellow, or green); 1 ripe avocado, sliced; 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); 4 large flour tortillas; 2 tablespoons olive oil or butter (for toasting); Salt and black pepper to taste; Optional: 1/4 red onion, thinly sliced; 1/2 teaspoon cumin; 1/4 teaspoon chili powder; For the cilantro salsa:; 1 cup fresh cilantro, packed; 1 clove garlic; 2 tablespoons lime juice; 1/2 jalapeño (optional, for heat); 2 tablespoons olive oil; 1/4 teaspoon salt; Optional: 1 green onion or a few slices of red onion

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Chicken, pepper & avocado quesadillas with fresh cilantro salsa are everything I want in a quick, satisfying meal. They’re packed with juicy chicken, sautéed bell peppers, creamy avocado, and melty cheese—all toasted in a golden, crisp tortilla. The homemade cilantro salsa on the side adds a zesty, herb-forward punch that takes this simple dish to the next level.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and flexible. It’s the kind of meal I can throw together with leftover chicken or make completely from scratch. The combination of warm, gooey quesadillas with the cool, tangy salsa is just unbeatable. Whether I’m feeding the family or meal-prepping for the week, this dish always hits the spot. Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

Ingredients

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

For the quesadillas:

Cooked chicken (grilled, roasted, or shredded)
Bell peppers, sliced (red, yellow, or green)
Avocado, sliced
Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
Flour tortillas
Olive oil or butter (for toasting)
Salt
Black pepper
Optional: red onion, cumin, chili powder

For the fresh cilantro salsa:

Fresh cilantro
Garlic
Lime juice
Jalapeño (optional, for heat)
Olive oil
Salt
Green onion or red onion (optional)

Directions

I heat a skillet over medium heat and add a little oil.
I sauté the bell peppers (and onions if using) until softened and slightly charred, seasoning with salt and pepper.
I lay out the tortillas and sprinkle half with shredded cheese.
I layer on the chicken, sautéed peppers, avocado slices, and more cheese, then top with the second tortilla.
I toast each quesadilla in a skillet with a little oil or butter until golden on both sides and the cheese is melted.
While the quesadillas cook, I blend the cilantro salsa ingredients in a food processor until smooth or chunky—depending on how I like it.
I slice the quesadillas into wedges and serve them warm with the cilantro salsa on the side.

Servings and timing

This recipe makes 4 quesadillas (about 2–4 servings depending on appetite).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I add black beans or corn to the filling for extra heartiness. I’ve also used rotisserie chicken or leftover grilled chicken to save time. If I want it spicy, I sprinkle in a little chili powder or hot sauce before toasting. And when I don’t have avocado, I spread a little guacamole inside before folding.

storage/reheating

I store any leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, I toast them in a dry skillet over medium heat so the tortilla gets crisp again. The cilantro salsa can be stored separately in the fridge for up to 3 days—just give it a stir before serving. Chicken, Pepper & Avocado Quesadillas with Fresh Cilantro Salsa

FAQs

Can I use raw chicken in this recipe?

Yes, I cook diced raw chicken in the skillet before adding the peppers. I make sure it’s fully cooked and seasoned before assembling the quesadillas.

What cheese works best?

I usually go with Monterey Jack or a Mexican blend because they melt well and have great flavor, but cheddar or mozzarella work too.

Can I make these vegetarian?

Absolutely. I leave out the chicken and add beans, mushrooms, or even more veggies like zucchini or spinach.

How do I keep quesadillas crispy?

I toast them in a lightly oiled skillet over medium heat and avoid overstuffing. Letting them rest for a minute before slicing also helps.

Can I freeze these?

Yes, I freeze cooked quesadillas between parchment paper and reheat them in the oven or air fryer until hot and crispy again.

Conclusion

Chicken, pepper & avocado quesadillas with fresh cilantro salsa are a flavorful, easy meal that’s perfect for any night of the week. With their crisp tortillas, cheesy filling, and zesty salsa, they hit all the right notes. Whether I make them for lunch, dinner, or a quick snack, they always satisfy and never stick around long.