Chicken-Avocado Quesadilla with Cucumber Salsa

Quesadillas are one of my go-to dishes when I want a quick, super-simple dinner on the table that’s still flavorful and inviting with (mostly) fresh ingredients. Here, the salsa is as fresh as it gets—a few veggies, herb, a little lime juice, seasoning, that’s it. Let it stand while you prepare the quesadillas to give the flavors time to meld. It’s light, fresh, and very tasty.

Serves 4

Ingredients

• 1 cup chopped seedless cucumber
• 2/3 cup chopped seeded tomato
• 1/4 cup thinly sliced red onion
• 2 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• 1 tbsp olive oil, plus more for brushing
• 2-1/2 cups shredded cooked chicken breast
• 1 tbsp chile-garlic sauce
• 1/2 tsp crumbled dried oregano
• 1/4 cup chicken broth
• freshly ground black pepper
• 1 large firm-ripe avocado, peeled, pitted, and diced
• 4 9-inch flour tortillas
• 1 cup shredded queso quesadilla (or Monterrey jack)
• sour cream (optional)

Shredded Chicken 

Shredded Cheese

Preparation

1. Combine the cucumber, tomato, red onion, cilantro, and lime juice in a small bowl and season with salt. Set aside.
2. Heat a large skillet over medium heat and add 1 tablespoon of oil. Add the chicken, chile-garlic sauce, and oregano and cook, stirring constantly to combine, 2 minutes.

Salsa Ready to Mix 

Cucumber Salsa

1. Add the chicken broth and season with salt and pepper. Bring to a simmer and cook until the liquid is absorbed, 4-5 minutes. Remove from the heat and stir in the avocado, combining well.

Chicken Mixture 

Avocado Added

1. Lay the tortillas on a work surface and spread 1/4 of the chicken mixture on 1/2 of each. Divide the cheese on top of the chicken mixture and fold the other sides of the tortillas over the filling. Press gently to flatten.
2. Heat a grill pan (or large cast-iron skillet) over medium-high heat.
3. Brush the pan with oil and place 2 quesadillas in it side by side. Use a grill press or large, heavy spatula to press the tortillas as they cook, 2-3 minutes on 1 side, until golden brown and grill marks appear.
4. Turn and grill until the other sides are golden brown and the quesadillas are hot throughout, 1-2 minutes longer. Transfer to a cutting board and repeat with the other 2 quesadillas.

Chicken Layer

Cheese Layer

Beginning to Grill 

After Turning

To serve, cut each quesadilla into 2 wedges. Spoon salsa (and sour cream, if using) on top and pass remaining salsa at the table.

Chicken-Avocado Quesadilla with Cucumber Salsa