RECIPES

Chipotle Chicken and California Avocado Quesadillas

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Total Time:

10min

Cook Time:

10min

Nutritional Highlights (per serving)

See Full

450
Calories
30 g
Total Fat
6 g
Dietary Fiber
2 g
Protein
23 g
Total Carbs
 Chipotle Chicken and California Avocado Quesadillas

Delicious Mexican-inspired quesadillas — perfect for Cinco de Mayo!

 

Ingredients

Serves: 8
1 1/2  cups  cups shredded, roasted chicken
3/4  cup  canned black beans, drained
bunch  bunch green onions, white and light green parts only, thinly sliced
bunch  cilantro, roughly chopped
Tbsp.  minced, canned chipotle chiles
Tbsp.  red wine vinegar
Tbsp.  Extra virgin olive oil
tsp.  salt
1/2  tsp.  freshly ground black pepper
1 1/2  cups  grated Mexican manchego cheese
cup  grated panela cheese
1/2  cup  grated Cotija cheese
  10-inch flour tortillas
Tbsp.  unsalted butter, melted
1 1/2    ripe Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices
    Avocado Citrus Crema
  ripe Fresh California Avocados, seeded, peeled and quartered
1/2  cup  light sour cream
  lime, juiced
1/2    orange, juiced
  As needed  Salt and freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl. Let sit 20 minutes to blend flavors.
  2. Mix cheeses together in a bowl.
  3. Lay tortillas on a counter and brush with melted butter.
  4. Place a large skillet over medium-high heat. Place a tortilla, buttered side down, into the skillet and place a portion of cheese mixture over entire tortilla. Place a portion of chicken mixture over half of the tortilla, leaving the other half empty. Cover chicken mixture with a portion of avocado slices.
  5. Cook until cheese begins to melt, about 3 to 4 minutes. Fold tortilla in half, over the avocado and chicken mixture. Continue cooking until tortilla is lightly golden on both sides and cheese begins to ooze. Repeat with remaining quesadillas.
  6. Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

Instructions

  1. Combine ingredients in a blender or food processor and blend until smooth.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

NUTRITION INFORMATION
PER SERVING
Calories 450
Total Fat 30 g
Trans Fat 0 g
Saturated Fat 11 g
Unsaturated Fat 8 g
Polyunsaturated Fat 1.5 mg
Dietary Fiber 6 g
Protein 2 g
Total Carbs 23 g
Cholesterol 60 mg
Sodium 1130 mg
Potassium 410 mg
Total Sugar 3 g

Vitamin A 750 IU; Vitamin C 13 mg; Calcium 211 mg; Iron 2 mg; Vitamin D 1 IU; Folate 85 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 20%; Iron 8%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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