1.In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
2.In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
3. Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
4. Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.
Tips: Old El Paso™ creamy salsa verde sauce makes a nice, slightly spicy garnish for the quesadillas. If you’d like your avocado salsa spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.
Relax responsibly®. Corona® Hard Seltzer Spiked Sparkling Water with Natural Flavors. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.
- 23 g Total Fat
- 8 g Saturated Fat
- 0 g Trans Fat
- 55 mg Cholesterol
- 780 mg Sodium
- 29 g Total Carbohydrate
- 3 g Dietary Fiber
- 2 g Sugars
- 22 g Protein
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Nutritional Information
- 23 g Total Fat
- 8 g Saturated Fat
- 0 g Trans Fat
- 55 mg Cholesterol
- 780 mg Sodium
- 29 g Total Carbohydrate
- 3 g Dietary Fiber
- 2 g Sugars
- 22 g Protein
Directions
1.In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
2.In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
3. Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
4. Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.
Tips: Old El Paso™ creamy salsa verde sauce makes a nice, slightly spicy garnish for the quesadillas. If you’d like your avocado salsa spicy, just substitute serrano chile for the jalapeño in this recipe. If you like it even spicier, don’t seed the chile before chopping.
Relax responsibly®. Corona® Hard Seltzer Spiked Sparkling Water with Natural Flavors. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.