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.
Ingredients
- 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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 24 gramsCalories: 422Saturated Fat: 9 gramsUnsaturated Fat: 14 gramsSodium: 378 milligramsSugar: 3 gramsFiber: 6 gramsCarbohydrate: 30 gramsProtein: 24 grams
Source: https://cooking.nytimes.com/recipes/1013192-chicken-quesadillas-with-avocado-cucumber-salsa