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Description
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.
Ingredients
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1avocado, peeled, pitted and diced small 2Kirby cucumbers, peeled and diced small 2tablespoons finely chopped red onion 1 1/2tablespoons chopped fresh cilantro 1 1/2teaspoons finely grated lime zest 1tablespoon freshly squeezed lime juice 1/2jalapeño, seeded, if desired, and finely chopped 1/4teaspoon kosher salt 1/4teaspoon black pepper 1/2pound cooked chicken, shredded (about 1 1/3 cups) 1/4pound Monterey Jack cheese, grated (about a cup) 86-inch corn tortillas Olive oil, for brushing
Directions
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.
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