CHICKEN QUESADILLAS WITH AVOCADO SALSA RECIPE
Gooey, cheesy goodness, along with a hearty mixture of sautéed chicken and onions, are packed inside a golden brown, crispy quesadilla, topped with a chunky, fresh avocado salsa. So much deliciousness deserves to be served with nothing less than a cold, refreshing Corona™ Blackberry Lime Hard Seltzer.
Provided by Old El Paso
Categories Appetizers Sides and Snacks Quesadillas
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
- 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.
- 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.
- 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.
CHICKEN AVOCADO QUESADILLAS
Provided by Layla
Time 25m
Number Of Ingredients 15
Steps:
- Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.
- In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully combined.
- To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more quesadillas.
- Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy immediately.
CHICKEN QUESADILLAS WITH AVOCADO-TOMATO SALSA
Steps:
- 1. In large nonstick skillet, heat oil on medium 1 minute. Add green onion and cook 4-5 minutes or until tender.
- 2. Meanwhile, grate 1 tsp. lime peel and squeeze 2 Tbsp. juice. Evenly season chicken on both sides with lime peel, 1/4 tsp. salt and 1/8 tsp. pepper. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice; toss to coat.
- 3. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas. *Add a dollop of sour cream if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN QUESADILLAS WITH AVOCADO-TOMATO SALSA
This tasty Tex-Mex has lower-fat tortillas and cheese. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer.
Categories healthy chicken quesadillas avocado tomato salsa mexican southwest low-fat
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
- Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
- Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
- Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
- In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.
Nutrition Facts : Calories 400 calories
CHICKEN CAKES WITH AVOCADO MAYONNAISE AND TOMATO SALSA
These little cakes are so versatile; they can be used as a canape, first course or even main course. Once you start making them regularly you'll find that they lend themselves very well to your creativity. Simply drop the ingredients listed below the egg and add your own creations. Whether it be Cajun, lemon & pepper, ginger & lemongrass, onion & dill, or cashew & coriander they will definitely become a favourite. For a first course: Place a bit of colourful lettuce on the plate, then a cake, then a bit of salsa, then stack another cake on that, then finally place a little avocado mayonnaise on that. For a main course: Lean a couple of cakes on one another, top with a bit of salsa and serve next to some nice grilled vegetables with the mayo on the side.
Provided by An_Net
Categories Chicken
Time 32m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mayonnaise:.
- Roughly chop the avocado and place into your food processor with the mayo, a pinch of salt and pepper and process on high until smooth.
- Remove from the food processor, place in a bowl and cover the surface with cling wrap.
- Salsa:.
- Combine the tomato, onion, parsley, lemon juice, a pinch of salt and pepper and mix.
- Mix in a touch of olive oil and set aside.
- Chicken:.
- Preheat oven to 180 (350 fahrenheit).
- Cook the bacon in a large heavy based pan, until soft.
- Add the onion and chilli pepper and continue to cook a couple of minutes, (do not allow onion or bacon to brown), remove from heat and allow to cool.
- If using whole thigh meat, chop the chicken up roughly and place into your food processor and process until completely minced.
- Place chicken, contents of pan, egg, lemon zest and thyme into food processor and process until all combined.
- If mixture is very wet add all the bread crumbs, if only slightly wet add a little less.
- Add a pinch of salt and pepper and process once again.
- The mixture should appear slightly oily and shiny when done.
- Wet your hands and roll small handful size balls of the mix (slightly larger for main course), then press slightly flat.
- In a non stick fry pan add a liberal splash of olive oil and cook 1-2 minutes per side over med-high heat.
- Once all the cakes have been seared, transfer to the oven for a few minutes while you organise the serving plates.
Nutrition Facts : Calories 255.8, Fat 14.6, SaturatedFat 3.6, Cholesterol 121.2, Sodium 193.8, Carbohydrate 8.2, Fiber 3.3, Sugar 3.1, Protein 23.6
KALUA PORK QUESADILLAS WITH TOMATO AND AVOCADO SALSA
From Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen. The site wouldn't take moo shu wrappers, so the ingredient listed is wonton wrappers which would be too small for this.
Provided by lazyme
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degree F.
- In a skillet, saute kalua pork, onion, and won bok until done.
- On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese.
- Top with the remaining wrappers; press to seal.
- Combine garlic and butter.
- On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter.
- Place a quesadilla in pan to brown.
- Flip quesadilla and place skillet in oven until cheese melts.
- Cook the remaining quesadillas.
- Cut each quesadilla into quarters; top with Tomato and Avocado Salsa.
- Tomato and Avocado Salsa:.
- Combine all ingredients and serve with Kalua Pork Quesadillas.
- Makes 3 cups.
Nutrition Facts : Calories 366.4, Fat 29.2, SaturatedFat 15.9, Cholesterol 67.2, Sodium 252.9, Carbohydrate 18, Fiber 4, Sugar 3.3, Protein 10.4
CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA
There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday's grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
- Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
- Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
- Cut into wedges and top with some of the salsa.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 378 milligrams, Sugar 3 grams
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- Prepare the avocado salsa by tossing all ingredients in a bowl. Taste and adjust for heat and salt, then chill until quesadillas are cooked.
- Prepare the quesadilla. Toss the chicken with the tomato salsa to coat evenly. Split the mixture in half, dividing evenly between two tortillas. Sprinkle half of the shredded cheese on top of the chicken mixture on each tortilla, then fold each tortilla in half.
- Heat a large skillet over medium heat with oil. Once hot, place the stuffed tortillas on skillet and cook for 4-5 minutes on one side until brown, then flip and cook for another 2 minutes, until brown and crispy on the bottom. Remove from heat and put the quesadillas on a cutting board. Let cool for one minute, then cut each one into three slices.
- Evenly distribute the avocado salsa between 2 small, individual bowls and serve each bowl with 3 quesadilla slices.
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