Chicken Quesadillas With Avocado Cucumber Salsa Recipes

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CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA



Chicken Quesadillas With Avocado-Cucumber Salsa image

There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
  • Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
  • 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.
  • Cut into wedges and top with some of the salsa.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA



CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA image

Categories     Chicken     Lunch

Yield 4 people

Number Of Ingredients 13

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.

Steps:

  • 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.

CHICKEN QUESADILLAS WITH AVOCADO-TOMATO SALSA



Chicken Quesadillas with Avocado-Tomato Salsa image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 9

2 tsp canola oil
1 green onion, thinly sliced
1 lime
1 lb skinless boneless thin sliced chicken breasts cut into 1 inch wide strips
1/4 tsp salt and 1/8 tsp. pepper
4 burrito-size low fat flour tortillas
1 cup reduced fat shredded Mexican cheese blend
1/2 avocado, peeled, seeded and cut into 1/2 inch pieces
3/4 cup salsa

Steps:

  • 1. In large nonstick skillet, heat oil on medium 1 minute. Add green onion and cook 4-5 minutes or until tender.
  • 2. Meanwhile, grate 1 tsp. lime peel and squeeze 2 Tbsp. juice. Evenly season chicken on both sides with lime peel, 1/4 tsp. salt and 1/8 tsp. pepper. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice; toss to coat.
  • 3. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas. *Add a dollop of sour cream if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN QUESADILLAS WITH FRUIT SALSA AND AVOCADO CREAM



Chicken Quesadillas With Fruit Salsa and Avocado Cream image

From Cooking Light July 1998. Goes with recipe #398851 and recipe #398849. These are a quick quesadilla to throw together. All of my family enjoys these. I usually skip the fruit salsa and avocado cream unless I am serving them to guests. I prefer serving it with sliced avocado.

Provided by GibbyLou

Categories     Chicken Breast

Time 30m

Yield 24 wedges, 6 serving(s)

Number Of Ingredients 6

1 1/3 cups carrots, shredded
1 cup green onion, thinly sliced
4 ounces monterey jack pepper cheese, shredded and divided (1 cup)
8 flour tortillas (8 inch)
1 lb boneless skinless chicken breast, cooked and chopped, about 2 cups (can use a rotisserie chicken, just remove the skin and bones)
1/2 cup fresh cilantro leaves

Steps:

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; saute 5 minutes or until tender.
  • Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas.
  • Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.
  • Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas.
  • Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving with 2/3 cup Fruit Salsa and about 3 tablespoons Avocado Cream.

Nutrition Facts : Calories 297.3, Fat 10.9, SaturatedFat 4.8, Cholesterol 65.3, Sodium 463.8, Carbohydrate 24.3, Fiber 2.4, Sugar 2.4, Protein 24.6

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