If your chicken is not seasoned, combine the shredded chicken in a bowl with 1/2 tsp salt and 1/4 tsp black pepper. Toss to distribute seasoning evenly. If using leftover seasoned chicken, skip added salt but adjust to taste later.

Butter tortillas

Spread about 1/2 tablespoon of butter evenly on one side of each flour tortilla. This helps crisp and brown the tortilla when pan-frying.

Assemble quesadilla

Place a tortilla butter-side-down in a large nonstick skillet or cast-iron pan over medium heat. Sprinkle about 1/2 cup total of the shredded cheeses evenly over the tortilla, leaving a 3/4-inch border. Spread half of the prepared chicken (about 1 cup) over the cheese, then add a few slices of avocado, 1/2 tablespoon sour cream dotted in small spoonfuls, 1/2 tablespoon salsa, and a sprinkle of 1 teaspoon chopped cilantro. Top with another 1/2 cup shredded cheese (this helps the top tortilla adhere). Place a second tortilla on top with the buttered side facing up.

Cook until golden

Cook 3–4 minutes on medium, watching the bottom tortilla. When the underside is golden brown and the cheese starts to melt, use a large spatula to carefully flip the entire quesadilla. Press gently with the spatula and cook another 2–3 minutes until the other side is golden and the cheese is fully melted. Reduce heat slightly if the tortillas brown too quickly before the cheese melts.

Finish and rest

Transfer the cooked quesadilla to a cutting board and let rest 1–2 minutes so the cheese sets slightly. This makes slicing cleaner.

Slice and serve

Cut the quesadilla into 4 wedges. Garnish with the remaining cilantro and sliced avocado. Serve with lime wedges, extra sour cream, salsa, and any optional add-ins (pickled jalapeños, green onions, hot sauce) on the side so guests can customize.

Optional Add-ins

If using pickled jalapeños or hot sauce, add them inside the quesadilla during assembly (use sparingly to taste) or serve them on the side. Sprinkle chopped green onions on top after cutting for fresh bite.