Chicken and Avocado Quesadillas

Chicken and Avocado Quesadillas

2 T. olive oil, divided

2 T. lime juice

1/2 t. ground cumin

2 C. cooked, diced chicken or prepared chili or shredded barbecued beef

1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes

4 flour tortillas (7 to 8 inches each)

1 C. shredded Jack or Pepper Jack cheese

Preheat oven to 450°F. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa or sour cream.

YIELD: 4 quesadillas
 

Leave a Reply

Your email address will not be published. Required fields are marked *