California Avocado season has ended.

Chipotle Chicken and California Avocado Quesadillas

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
450 Calories
30 g Fat
6 g Fiber
1130 mg Sodium
23 g Carbs
Chipotle Chicken and California Avocado Quesadillas


Delicious Mexican-inspired quesadillas -- perfect for Cinco de Mayo!



Serves: 8

1 1/2 cups cups shredded, roasted chicken
3/4 cup canned black beans, drained
1 bunch bunch green onions, white and light green parts only, thinly sliced
1 bunch cilantro, roughly chopped
3 Tbsp. minced, canned chipotle chiles
2 Tbsp. red wine vinegar
1 Tbsp. Extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups grated Mexican manchego cheese
1 cup grated panela cheese
1/2 cup grated Cotija cheese
4 10-inch flour tortillas
2 Tbsp. unsalted butter, melted
1 1/2 ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Avocado Citrus Crema
1 ripe Fresh California Avocados, seeded, peeled and quartered
1/2 cup light sour cream
1 lime, juiced
1/2 orange, juiced
As needed Salt and freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.  
  2. Mix cheeses together in a bowl.  
  3. Lay tortillas on a counter and brush with melted butter.  
  4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices. 
  5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas. 
  6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema


  1. Combine ingredients in a blender or food processor and blend until smooth.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 450
Total Fat 30 g (Sat 11 g, Trans 0 g, Poly 1.5 g, Mono 8 g)
Cholesterol 60 mg
Sodium 1130 mg
Potassium 410 mg
Total Carbohydrates 23 g
Dietary Fiber 6 g
Total Sugar 3 g
Protein 2 g

Vitamin A 750 IU; Vitamin C 13 mg; Calcium 211 mg; Iron 2 mg; Vitamin D 1 IU; Folate 85 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(7 Ratings)