From The Spice & Tea Exchange®
1 TBS Adobo Spice Blend
1 TBS Southwest Spice Blend
1 tsp Organic Extra Virgin Olive Oil
From the Grocer
4-6 ripe avocados
Zest of 1 lime
3 TBS fresh lime juice
½ fresh tomato, chopped
2 TBS fresh chopped cilantro
2 TBS red onion, chopped
3 TBS sour cream + extra for garnish
4 cups shredded cooked chicken
4 large flour tortillas
2 cups cheddar or Monterey Jack cheese, shredded
Prepared salsa for serving
To prepare macho guacamole:
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.
To prepare quesadillas:
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.
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.
WIPE skillet clean, return to a medium-high heat.
SPRAY pan thoroughly with non-stick cooking spray.
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.
TRANSFER to a cutting board and cut into 3 or 4 wedges. Serve with macho guacamole, sour cream, and salsa on the side.
Yield: 4 servings
Total Time: 21 mins
Prep: 10 mins
Cook: 11 mins