Receta Cumin spiced chicken and avocado quesadillas with mango salsa
This meal was MVP of the week. Quesadillas aren’t something I make often – for some reason I categorize them as ‘unhealthy’ and add them to the list of ‘don’t make too often.’ I never order them in a restaurant because they’re a cinch to make at home but I never make them at home because they seem like a splurge reserved for a restaurant.
(Aside: all of the sudden I wish I taught high school English instead of biology – what a great explanation for a Catch 22.)
We recently were expecting company for dinner and because I knew we’d be preoccupied with the horses I wanted something quick and easy to whip up. I also wanted a crowd pleasure – but not something too boring a normal. I had planned to make crab and avocado quesadillas but I found out my dinner guest wasn’t big on crab, so I turned to chicken.
The mango salsa certainly added interest to the meal and it was even better the next day. The next day? Yeah, so our dinner guests had to unexpectedly cancel, which left us with a metric ton of quesadillas to consume. At first we were bummed but then we were so happy we had all this extra deliciousness. They really aren’t your normal quesadilla fare – they are way more awesome.
Cumin Spiced Chicken and Avocado Quesadillas (adapted from Pink Parsley)
Ingredients
- 1 avocado
- 2 scallions, minced
- 2 Tbs minced cilantro
- juice of 1/2 lime
- 4 oz. Monterey Jack cheese, shredded
- 8 ounces boneless skinless chicken
- 1 tsp ground cumin
- kosher salt and freshly ground black pepper, to taste
- 8 5-inch flour or corn tortillas
oil, for the tortillas.
Instructions
Preheat oven to 400 degrees.
Season chicken with salt, pepper, and ground cumin. Place in a baking pan and bake 15 minutes or until cooked thoroughly. Set aside and allow to cool slightly, then shred.
In a large bowl, mash avocado and combine with scallions, cilantro, lime juice, chicken, and cheese. Taste and adjust seasoning as needed.
To make quesadillas, lightly coat each tortilla on one side with cooking spray.
Heat a heavy skillet to medium.
Spread about 1/3 cup of avocado chicken filling over one side of the tortilla. Fold in half and cook in the hot skillet about 2 minutes per side, until the inside is melted and the outside is crisp and spotted golden brown.
Serve with mango salsa (recipe below).
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Mango Salsa
Ingredients
1 mango, peeled, pitted, and cut into 1/4 inch cubes
1/2 roasted red bell pepper (jarred is fine)
1 jalapeno, seeds and ribs removed, minced
1/4 cup cilantro, minced
2 scallions, minced
juice of 1 lime
1/4 cup minced red onion
kosher salt
Instructions
To make the salsa, combine all the ingredients in a medium bowl. Taste and season with additional salt and pepper if necessary.
Preparation time: 5 minute(s)
Number of servings (yield): 4
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