Chipotle Chicken Quesadillas with Avocado

Name: Chipotle Chicken Quesadillas with Avocado
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 15 ml neutral oil divided; 4 g chipotle chili powder; 2 g ground cumin; 2 g garlic powder; 6 g fine salt divided; 1 g black pepper; 450 g boneless skinless chicken thighs cut into 1 cm strips; 15 ml neutral oil divided; 0.5 count lime zested and juiced, divided; 8 count large flour tortillas; 200 g Monterey Jack cheese shredded; 120 g sharp cheddar cheese shredded; 2 count ripe avocado sliced; 10 g fresh cilantro chopped; 0.5 count lime zested and juiced, divided; 120 g salsa for serving

These quesadillas use a quick chipotle-lime chicken filling cooked in one skillet, then are assembled and griddled until the tortillas are browned and the cheese is fully melted. Avocado is added after cooking for a cool, creamy contrast.

By Julienne

Chipotle Chicken Quesadillas with Avocado

Cook time: 15 minutes

Servings: 4

Ingredients

15 ml neutral oil divided
4 g chipotle chili powder
2 g ground cumin
2 g garlic powder
6 g fine salt divided
1 g black pepper
450 g boneless skinless chicken thighs cut into 1 cm strips
15 ml neutral oil divided
0.5 count lime zested and juiced, divided
8 count large flour tortillas
200 g Monterey Jack cheese shredded
120 g sharp cheddar cheese shredded
2 count ripe avocado sliced
10 g fresh cilantro chopped
0.5 count lime zested and juiced, divided
120 g salsa for serving

Instructions

In a bowl, toss the chicken strips with 15 ml of the oil, chipotle chili powder, cumin, garlic powder, 6 g of the salt, and black pepper. Let it sit while you prep the other ingredients. The chicken is evenly coated and the skillet is heating.
Heat a large skillet over medium-high heat. Add the remaining 15 ml oil, then cook the chicken in a single layer, turning once, until browned and cooked through, 5 to 7 minutes total. Add the lime zest and half the lime juice in the last minute. The chicken is browned outside and no longer pink inside, reaching 74°C at the thickest pieces.
Transfer the chicken to a plate. Reduce the heat to medium. Lay out 8 tortillas in 4 pairs. Sprinkle all of the Monterey Jack and all of the cheddar over 4 tortillas, divide the chicken over them, then top with avocado slices and cilantro. Cap each with a second tortilla and press gently to seal. You have 4 stacked quesadillas ready to griddle without spilling filling.
Place the quesadillas in the skillet, two at a time if necessary. Cook until the bottoms are crisp and deep golden, 2 to 3 minutes, then flip and cook until the second side is crisp and the cheese is fully melted, 2 to 3 minutes more. The tortillas are crisp on both sides and the cheese is fully melted.
Cut each quesadilla into wedges and serve with the remaining lime juice and salsa, if using. The filling stays hot and melty when sliced, and the lime brightens the finished quesadillas.