For the Chicken Quesadillas:
- In a bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, diced red bell pepper, chopped cilantro, ground cumin, chili powder, garlic powder, salt, and black pepper. Mix well.
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Lay out the flour tortillas and divide the chicken mixture evenly among them, spreading it on one half of each tortilla.
- Fold the tortillas in half to form quesadillas.
- Heat a large skillet or griddle over medium heat. Lightly coat with cooking spray or olive oil.
- Place the quesadillas in the skillet and cook for 2-3 minutes per side or until the cheese is melted, and the tortillas are golden brown.
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Remove from the skillet and let them rest for a minute before slicing.
For the Avocado Salsa:
- In a bowl, combine diced avocados, halved cherry tomatoes, chopped red onion, chopped cilantro, lime juice, salt, and black pepper. Gently toss to combine.
- Adjust seasoning to taste.
To Serve:
- Slice the Chicken Quesadillas into wedges.
- Serve with a generous scoop of Avocado Salsa on top or on the side.
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