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Chicken Quesadillas & Guacamole
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
4 servings
Prep Time
10 minutes
Cook Time
11 minutes
Savory chicken quesadillas with a south-of-the-border twist are served with homemade macho guacamole. This bold entree is strong in flavor and simple to prepare a quick and delicious meal to make with friends & family!
Ingredients
(guacamole)
- 4-6 ripe avocados
- 1 Tbsp. Adobo Spice Blend
- Zest of 1 lime
- 3 Tbsp. fresh lime juice
- ½ fresh tomato, chopped
- 2 Tbsp. fresh chopped cilantro
- 2 Tbsp. red onion, chopped
- 3 Tbsp. sour cream + extra for garnish
(quesadillas)
- 4 cups shredded cooked chicken
- 1 Tbsp. Southwest Spice Blend
- 1 tsp. Extra Virgin Olive Oil
- 4 large flour tortillas
- 2 cups cheddar or Monterey Jack cheese, shredded
- Prepared salsa for serving
Directions
To prepare macho guacamole:
- CUT avocados in half longways. Remove pits and scoop out flesh into a large bowl. Mash to desired texture with a fork. Add Adobo Spice Blend, lime zest, lime juice, tomatoes, cilantro, onion, and sour cream. Mix well. Set aside.
To prepare quesadillas:
- COMBINE chicken, Southwest Spice Blend, and 1 tsp. Organic Extra Virgin Olive Oil in a large non-stick skillet, over medium heat. Cook, stirring occasionally, until warmed through, 5-7 mins. Transfer to a bowl and set aside.
- ASSEMBLE each quesadilla by spreading ¼ cup cheese on top half of 1 tortilla. Top with 1 cup chicken and finally an additional ¼ cup cheese. Fold empty half of tortilla over top and press down slightly.
- WIPE skillet clean, return to a medium-high heat.
- SPRAY pan thoroughly with non-stick cooking spray.
- WHEN pan is hot, reduce heat to medium, and add 1 quesadilla (2 if pan is large enough), cover and cook 1-2 mins. on each side (turning over carefully), until cheese has melted and tortillas are golden.
- TRANSFER to a cutting board and cut into 3 or 4 wedges.