Chicken Quesadillas With Avocado-Cucumber Salsa

By jill3739

Ingredients

• 1 avocado, peeled, pitted and diced small
• 2 Kirby cucumbers, peeled and diced small
• 2 tablespoons finely chopped red onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons finely grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 jalapeño, seeded, if desired, and finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 pound cooked chicken, shredded (about 1 1/3 cups)
• 1/4 pound Monterey Jack cheese, grated (about a cup)
• 8 6-inch corn tortillas
• Olive oil, for brushing.

Details

Servings 4

Preparation

Step 1

1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño , salt and pepper.

2. Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the tops and bottoms of each quesadilla lightly with oil.

3. Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.

4. Cut into wedges and top with some of the salsa.