Best 2 Chicken Quesadillas With Avocado Cucumber Salsa Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our delightful Chicken Quesadillas with Avocado Cucumber Salsa. This mouthwatering dish combines the savory flavors of chicken, melted cheese, and a vibrant avocado cucumber salsa, creating a symphony of tastes that will tantalize your palate. The quesadillas are filled with juicy chicken and a blend of flavorful cheeses, then grilled to perfection, resulting in a crispy exterior and a gooey, melted center. The avocado cucumber salsa adds a refreshing and tangy complement to the richness of the quesadillas, creating a harmonious balance of flavors. Accompanied by easy-to-follow instructions and helpful tips, this recipe promises a culinary journey that will transport you to the heart of Mexico. Additionally, we have included a collection of other delectable recipes to satisfy your cravings for Mexican cuisine. Discover the zesty flavors of our Mexican Street Corn Salad, the aromatic delights of our Chipotle Chicken and Black Bean Tacos, and the rich and hearty flavors of our Slow Cooker Salsa Chicken Tacos. Each recipe is carefully curated to bring authentic Mexican flavors to your kitchen, ensuring a delightful and memorable dining experience.
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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 AND ROASTED POBLANO QUESADILLA WITH AVOCADO CREAM
Charred poblano chiles and chicken are sandwiched between warm tortillas loaded with cheese--perfect for dipping in a refreshing avocado-and-lime cream.
Provided by Food Network Kitchen
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Prick the chicken all over with a fork and put in a medium bowl. Rub the cumin and 3/4 teaspoon salt into the chicken. Add 1/4 cup of the sour cream and half the lime zest and juice and mix until the chicken is coated. Let sit at room temperature for 15 minutes.
- Blend the avocado, remaining 1/4 cup sour cream, remaining lime zest and juice, 3 tablespoons water and 1/2 teaspoon salt in a blender until very smooth; refrigerate until ready to use.
- Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil.
- Put the poblanos skin-side up on the prepared baking sheet and broil until the skin is wrinkled and charred in spots, 2 to 3 minutes. Transfer the poblanos to a medium bowl, cover with plastic wrap and let steam for 5 minutes. Run the poblanos under cold water and remove and discard the skin. Cut the poblanos into small bite-size pieces and return them to the bowl.
- Transfer the chicken to the baking sheet and broil, turning once, until browned in spots and cooked through, 4 to 5 minutes per side. Let cool for a few minutes. Cut it into small bite-size pieces. Add the chicken and half of the scallions to the bowl with the poblanos and toss to combine. Combine the cheese and garlic in a small bowl.
- Top 4 tortillas with 1/4 cup of the cheese mixture, one-quarter of the chicken-poblano mixture then 1/4 cup more cheese mixture. Top each with 1 of the remaining 4 tortillas and press lightly.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 1 quesadilla to the skillet and cook, turning once, until it is golden and the cheese is melted, 2 to 3 minutes per side. Transfer to a baking sheet or large plate and repeat with the remaining oil and quesadillas. Cut each quesadilla into quarters and sprinkle with the remaining scallions. Serve with a dollop of the avocado cream, lime wedges and salsa on the side.
Tips:
- Use fresh ingredients: This will give your quesadillas the best flavor.
- Shred your own cheese: Pre-shredded cheese often contains additives and doesn't melt as well.
- Don't overfill your quesadillas: They will be easier to fold and cook if they are not too full.
- Cook your quesadillas over medium heat: This will help them cook evenly without burning.
- Serve your quesadillas with your favorite toppings: Some popular choices include salsa, guacamole, sour cream, and Pico de Gallo.
Conclusion:
Chicken quesadillas with avocado-cucumber salsa are a quick and easy meal that is perfect for a weeknight dinner. They are also a great way to use up leftover chicken. These quesadillas are packed with flavor and the avocado-cucumber salsa is a refreshing and healthy topping. So next time you are looking for a quick and easy meal, give these chicken quesadillas with avocado-cucumber salsa a try.
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