Ingredients
- Avocado Salsa:
- 1 ea. Avocados From Mexico, diced
- 1/2 c. English cucumber, peeled, seeded, and diced
- 1/2 c. tomato, finely diced
- 1/4 c. red onion, finely diced
- 1/8 c. cilantro, finely chopped
- 2 T. lime juice
- 1 T. jalapeño, finely chopped and seeded
- Salt to taste
- Chicken Quesadillas:
- 2 ea. medium flour tortillas
- 1 c. cooked chicken, shredded
- 2/3 c. colby Jack cheese, shredded
- 3 T. tomato salsa
- 1 T. vegetable oil
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Instructions
- Prepare the avocado salsa by tossing all ingredients in a bowl. Taste and adjust for heat and salt, then chill until quesadillas are cooked.
- Prepare the quesadilla. Toss the chicken with the tomato salsa to coat evenly. Split the mixture in half, dividing evenly between two tortillas. Sprinkle half of the shredded cheese on top of the chicken mixture on each tortilla, then fold each tortilla in half.
- Heat a large skillet over medium heat with oil. Once hot, place the stuffed tortillas on skillet and cook for 4-5 minutes on one side until brown, then flip and cook for another 2 minutes, until brown and crispy on the bottom. Remove from heat and put the quesadillas on a cutting board. Let cool for one minute, then cut each one into three slices.
- Evenly distribute the avocado salsa between 2 small, individual bowls and serve each bowl with 3 quesadilla slices.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
