Chicken Quesadillas With Avocado-Cucumber Salsa

Ingredients

• 1 avocado, peeled, pitted and diced small
• 2 Kirby cucumbers, peeled and diced small
• 2 tablespoons finely chopped red onion
• 1 ½ tablespoons chopped fresh cilantro
• 1 ½ teaspoons finely grated lime zest
• 1 tablespoon freshly squeezed lime juice
• ½ jalapeño, seeded, if desired, and finely chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ pound cooked chicken, shredded (about 1 1/3 cups)
• ¼ pound Monterey Jack cheese, grated (about a cup)
• 8 6-inch corn tortillas
• Olive oil, for brushing

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    417 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 25 grams protein; 71 milligrams cholesterol; 397 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
2. 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.
3. 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.
4. Cut into wedges and top with some of the salsa.

15 minutes