Chicken Quesadillas With Avocado Tomato Salsa Recipes

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CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Provided by Sabrina Henderson

Categories     Chicken     Onion     Tomato     Appetizer     Sauté     Quick & Easy     Cheddar     Corn     Summer     Cilantro     Tortillas     Bon Appétit     California     Sugar Conscious

Yield Makes 6 appetizer servings

Number Of Ingredients 11



Chicken Cheddar Quesadillas with Tomato and Corn Salsa image

Steps:

  • Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
  • Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.

1 1/2 cups purchased medium-hot chunky salsa verde
1 cup frozen corn kernels, thawed
1 cup chopped red onion, divided
1/4 cup plus 6 tablespoons chopped fresh cilantro
1 pound chicken tenders
2 teaspoons chili powder
1 teaspoon ground cumin
4 tablespoons olive oil, divided
2 large garlic cloves, chopped
3 burrito-size flour tortillas (11 inches in diameter)
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)

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



Chicken Quesadillas With Avocado-Cucumber Salsa image

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

1 avocado, peeled, pitted and diced small
2 Kirby cucumbers, peeled and diced small
2 tablespoons finely chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1 1/2 teaspoons finely grated lime zest
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushing

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