Prepare the Chicken

1. Cook the Chicken: If you don’t already have cooked chicken on hand, start by cooking your chicken breasts. Season both sides with salt, pepper, garlic powder, cumin, and smoked paprika. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until fully cooked and no longer pink in the center. Let the chicken rest for a few minutes, then shred it using two forks.

Assemble the Quesadillas

2. Heat the Skillet: While the chicken is resting, heat a large skillet over medium heat. You can use the same skillet you cooked the chicken in for added flavor. Lightly grease the skillet with a bit of olive oil or butter.
3. Assemble the Filling: Lay one tortilla flat on a clean surface. On one half of the tortilla, spread a generous portion of shredded chicken, followed by a layer of sliced avocado and a sprinkle of cheddar cheese. Fold the tortilla in half to cover the filling, creating a half-moon shape.
4. Cook the Quesadillas: Place the filled tortilla in the hot skillet and cook for 2-3 minutes on each side, pressing gently with a spatula to ensure even cooking and golden-brown crispiness. Repeat with the remaining tortillas.

Serve and Enjoy

5. Cut and Serve: Once the quesadillas are crispy and the cheese is fully melted, remove them from the skillet and let them rest for a minute. This will make them easier to cut. Use a sharp knife to slice each quesadilla into wedges.

Optional Toppings

6. Garnish: If you want to add a little extra flavor, serve your quesadillas with a side of sour cream, salsa, or a sprinkle of fresh cilantro.