I've been seeing a lot of commercials on TV lately for "Avocados from Mexico" (along with some recipes), so I finally hauled myself to their website to take a look and darned if there aren't an awful lot of great looking recipes!
I browsed around in there for quite some time, and finally bookmarked the site to come back to another time. But not before I grabbed this recipe for Avocado Chicken Quesadillas. I love quesadillas, I love avocados, I love chicken. So hey! I fixed them for supper the next night (using avocados from Mexico!), and I'm here to tell you they're top notch!
Since I didn't make any changes to the recipe when I cooked it, I'll give it to you word for word. And the photo is from that website, too. I take no credit for any of this other than the fine dinner it turned into! Be sure to visit their website for more, including an avocado mac & cheese dish that looks very appetizing!
AVOCADO CHICKEN QUESADILLAS
Makes 4 quesadillas
- 2 tablespoons olive oil, divided
- 2 tablespoons limejuice
- 1/2 teaspoon ground cumin
- 2 cups cooked, diced chicken
- 1 fully ripened avocado from Mexico pitted, peeled and cut in 1-inch cubes
- 4 flour tortillas (7 to 8 inches each)
- 1/4 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 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.
Simple fresh ingredients, simple preparation, simply delicious!
If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email firstname.lastname@example.org (and put "recipe" in the subject box so I'll know what it's about)