Recipe by Avocados from Mexico, makes 4 quesadillas.
Ingredients
2 tablespoons olive oil, divided
2 tablespoons lime juice
1/2 teaspoon ground cumin
2 cups cooked, diced chicken
1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes
4 flour tortillas (7-8 inches each)
1/4 cup shredded Jack or Pepper Jack cheese
Directions
Preheat oven to 450. In a medium-sized bowl, combine 1 tablespoon oil, lime juice and cumin. Add chicken and avocado; toss gently.
Lay tortillas on a baking sheet; brush both sides with remaining oil. Spoon chicken and avocado mixture on each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa.
Wine ideas: A light, spicy red like the Three Thieves Tempranillo reviewed today on Page 2F would be terrific with these simple pies. -Tara Q. Thomas
