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Chipotle Chicken and Avocado Quesadlillas
Recipe Source: Paradise Grove - California Haas AvocadoIngredients
- 1 1/2 cups cups shredded, roasted chicken
- 3/4 cup canned black beans, drained
- 1 bunch bunch green onions, white and light green parts only, thinly sliced
- 1 bunch cilantro, roughly chopped
- 3 Tbsp. minced, canned chipotle chiles
- 2 Tbsp. red wine vinegar
- 1 Tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 cups grated Mexican manchego cheese
- 1 cup grated panela cheese
- 1/2 cup grated cotija cheese
- 4 10-inch flour tortillas
- 2 Tbsp. unsalted butter, melted
- 1 1/2 ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
Avocado Citrus
Crema
- 1 ripe Fresh California Avocado, seeded, peeled and quartered
- 1/2 cup light sour cream
- 1 lime, juiced
- 1/2 orange, juiced
- Salt and freshly ground black pepper, to
taste
Methods/steps
- Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
- Mix cheeses together in a bowl.
- Lay tortillas on a counter and brush with melted butter.
- 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.
- 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.
- Cut quesadillas into wedges and serve with Avocado Citrus Crema.
Avocado Citrus Crema
- Combine ingredients in a blender or food processor and blend until smooth.
Additional Tips
http://www.paradisegroveavocados.com/ for more recipe ideas or to join their Avocado of the Month Club.
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