For the salsa;
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2 medium ripe avocados, peeled, pitted, and cut into 1/2-inch cubes
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1 medium tomato, cut into 1/2-inch cubes
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1/4 cup chopped fresh cilantro
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1 medium jalapeno chile pepper, seeded and finely chopped
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1 tbsp fresh lime juice
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1/2 tsp salt
For the quesadillas;
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3 tbsp vegetable oil
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1 lb boneless skinless chicken breasts, cut into 1/4-inch slices
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1 medium red onion, thinly sliced
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1 (.85 oz) packet Old El Paso ™ Chicken Taco Seasoning Mix
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1/3 cup water
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1 (11 oz) pkg Old El Paso ™ Flour Tortillas for Burritos
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1 (7 oz) pkg Old El Paso ™ Shredded Quesadilla Cheese
Steps
1
In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
2
In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
3
Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
4
Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.
Comments
Recipe provided by Old El Paso™