cooking.nytimes.com

Chicken Quesadillas With Avocado-Cucumber Salsa

5.0(1001)

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.

by Melissa Clark·published 2010-07-07

Open original recipe

MexicanDinner, Easy, Quick, Weeknight, Appetizer, Main Course

Servings

4 servings

Total time

15 min

Calories / serving

422 kcal

Ingredients (13)

serves

1 avocado, peeled, pitted and diced smallavocado
2 Kirby cucumbers, peeled and diced smallcucumber
2 tablespoons finely chopped red onionred-onion
1 1/2 tablespoons chopped fresh cilantrocilantro
1 1/2 teaspoons finely grated lime zestlime
1 tablespoon freshly squeezed lime juice
1/2 jalapeño, seeded, if desired, and finely chopped
1/4 teaspoon kosher saltsalt
1/4 teaspoon black pepperpepper
1/2 pound cooked chicken, shredded (about 1 1/3 cups)cooked-chicken
1/4 pound Monterey Jack cheese, grated (about a cup)
8 6-inch corn tortillas
Olive oil, for brushingolive-oil

Instructions (4 steps)

01In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
02Sandwich 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine✓

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.