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
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
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!
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Chicken and Avocado Quesadillas
Amount Per Serving 2
Calories 600 Calories from Fat 0
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 55%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 100mg 33%
Sodium 640mg 28%
Total Carbohydrates 32g 12%
Dietary Fiber 9g 31%
Total Sugars 6g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.07mg 0.07%
Calcium 337mg 25%
Iron 3mg 15%
Potassium 920mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
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