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CHIPOTLE CHICKEN AND CALIFORNIA AVOCADO QUESADILLAS

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Rating

5 of 5 2

2 Ratings | 1 Comment(s)

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  • Preparation

    30 min

  • Cook Time

    10 min

  • Total Time

    40 min

Author: Chefs Mary Sue Milliken and Susan Feniger
Recipe Provided By

Delicious Mexican-inspired quesadillas -- perfect for Cinco de Mayo!

 

Ingredients

  • 1.500 1 ½ cups
    cups shredded, roasted chicken
  • 0.750 ¾ cup
    canned black beans, drained
  • 1.000 1 bunch
    bunch green onions, white and light green parts only, thinly sliced
  • 1.000 1 bunch
    cilantro, roughly chopped
  • 3.000 3 Tbsp.
    minced, canned chipotle chiles
  • 2.000 2 Tbsp.
    red wine vinegar
  • 1.000 1 Tbsp.
    extra virgin olive oil
  • 1.000 1 tsp.
    salt
  • 0.500 ½ tsp.
    freshly ground black pepper
  • 1.500 1 ½ cups
    grated Mexican manchego cheese
  • 1.000 1 cup
    grated panela cheese
  • 0.500 ½ cup
    grated cotija cheese
  • 4.000 4
    10-inch flour tortillas
  • 2.000 2 Tbsp.
    unsalted butter, melted
  • 1.500 1 ½
    ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
  • 0.000

    Avocado Citrus Crema

  • 1.000 1
    ripe Fresh California Avocado, seeded, peeled and quartered
  • 0.500 ½ cup
    light sour cream
  • 1.000 1
    lime, juiced
  • 0.500 ½
    orange, juiced
  • 0.000
    Salt and freshly ground black pepper, to taste

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Instructions

  1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.  
  2. Mix cheeses together in a bowl.  
  3. Lay tortillas on a counter and brush with melted butter.  
  4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices. 
  5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas. 
  6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

Instructions

  1. Combine ingredients in a blender or food processor and blend until smooth.

 

Nutrition information per serving

Calories 450; Total Fat 30 g (Sat 11 g, Trans
0 g, Poly 1.5 g, Mono 8 g); Cholesterol 60 mg; Sodium 1130 mg; Potassium
410 mg; Total Carbohydrates 23 g; Dietary Fiber 6 g; Total Sugars 3 g; Protein   2 g; Vitamin A 750 IU; Vitamin C 13 mg; Calcium 211 mg; Iron 2 mg; Vitamin D 1 IU; Folate 85 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Comments

  • Delicious quesadillas

    I'm a fan of cilantro and you could definitely taste that (and all of the other flavors) in this dish. It was quick to put together and a hit with everyone. I'll be making this often!

    Submitted By Kacee - Apr 25, 2010

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