Chicken Quesadillas & Guacamole

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!
Chicken Quesadillas & Guacamole

Ingredients

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    • 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

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    • 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

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      1. 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.

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      1. 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.
      2. 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.
      3. WIPE skillet clean, return to a medium-high heat.
      4. SPRAY pan thoroughly with non-stick cooking spray.
      5. 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.
      6. TRANSFER to a cutting board and cut into 3 or 4 wedges.
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