Chicken And Avocado Quesadillas
Contributed by: NAPSA
Making Restaurant-Style Quesadillas (NAPSA) - If your family loves quesadillas when you eat out, there's no need to wait until your next restaurant meal. Making these Mexican-style tortilla fold-overs at home is really easy, and you can load them with lots of good things, such as scrumptious Mexican avocados, chicken and cheese.
For authentic restaurant-style flavor, be sure to use Mexican Hass avocados-the dark green or black pebbly-skinned kind. Firm avocados should be ripened at room temperature until they're slightly soft. If they're ready before you are, just refrigerate for up to three days.
- 2 tablespoons olive oil, divided
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin
- 2 cups 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 cup 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.
Serving Size: Makes 4 quesadillas