Chicken Quesadillas

Very easy to make and kid friendly. 

  • 1 pound boneless and skinless chicken tenderloins
  • 2 tsp mesquite, Southwestern or Mexican seasoning
  • 8 corn tortillas
  • 8 oz grated cheese (cheddar, Monterey jack, Asadero – I used jalapeno Muenster)
  • 2 avocados
  • ¼ cup prepared salsa
  • Juice of one lime
  • 2 tbsp chopped cilantro
  • Mexican crema or sour cream

Spray a non-stick skillet with non-stick spray and heat over medium high heat.  Place the tenderloins in the pan, leaving space between them.  Sprinkle them with half the seasoning.  Cover the pan for 5 minutes. Uncover and turn them over and sprinkle with the other half of the seasoning.  After five minutes, add ¼ cup water to the skillet and cover the pan and let the tenderloins cook till no longer pink but still juicy.

While chicken is cooking, make guacamole.  Slice avocados in half.  Remove and discard pits.  Scoop flesh out and dump it into a bowl.  Mash avocado flesh with slasa, lime and cilantro.  Set aside.

Slice chicken into slices and set it aside.  Wipe skillet clean.  Put on the stove and another skillet on the stove so you can make two quesadillas at a time.  Turn heat to medium high. Put one tortilla in each skillet and top with 1 oz shredded cheese, spreading cheese evenly.  Add 1/8 of the chicken to each pan, covering only ½ of the round.  Cover and heat until cheese is just melted or about 2-3 minutes.

Slide quesadillas onto plates and repeat 3 more times.  While next quesadilla is cooking, spread guacamole over the chicken half of each quesadilla, top with crema and fold.

Serve 2 quesadillas per serving.  Heated canned beans and a salad make a nice, quick accompaniment.  Makes 4 servings

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