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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!
From The Spice & Tea Exchange®1 TBS Adobo Spice Blend1 TBS Southwest Spice Blend1 tsp Organic Extra Virgin Olive Oil
From the Grocer 4-6 ripe avocadosZest of 1 lime3 TBS fresh lime juice½ fresh tomato, chopped2 TBS fresh chopped cilantro2 TBS red onion, chopped3 TBS sour cream + extra for garnish4 cups shredded cooked chicken4 large flour tortillas2 cups cheddar or Monterey Jack cheese, shreddedPrepared 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 servingsTotal Time: 21 mins Prep: 10 minsCook: 11 mins
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