Chicken Quesadillas with Avocado Salsa

Chicken Quesadillas with Avocado Salsa Recipe

Gooey, cheesy goodness, along with a hearty mixture of sautéed chicken and onions, are packed inside a golden brown, crispy quesadilla, topped with a chunky, fresh avocado salsa. So much deliciousness deserves to be served with nothing less than a cold, refreshing Corona™ Blackberry Lime Hard Seltzer.
  • 45 Minutes Prep
    45 Minutes Total
  • 8 Servings

Ingredient List

  • 2 medium ripe avocados, peeled, pitted and cut into 1/2-inch cubes
  • 1 medium tomato, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 medium jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 3 boneless skinless chicken breasts (about 1 lb), cut into 1/4-inch slices
  • 1 medium red onion, thinly sliced
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/3 cup water
  • 1 package (8 count) Old El Paso™ flour tortillas for burritos
  • 1 package (7 oz) Old El Paso™ shredded quesadilla cheese (1 3/4 cups)

Preparation

  1. In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
  2. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
  3. Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
  4. Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.

Expert Tips

  • Old El Paso™ creamy salsa verde sauce makes a nice, slightly spicy garnish for the quesadillas.
  • If you’d like your avocado salsa spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.

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