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Chicken and Avocado Quesadillas
October 1, 2008
1 Min Read
YIELD: 100 servings
10 lbs. | fully ripened Mexican avocados |
1 cup | lime or lemon juice |
½ cup | water |
2 tsps. | salt |
¼ cup | ground cumin |
8 lbs. | cooked diced chicken |
100 | flour tortillas (7-8” each) |
1½ lbs. | shredded pepper-jack cheese |
Commercial salsa as needed |
Pit, peel and cut avocados into 1” cubes (yielding about 7½ pounds).
In a bowl combine lime or lemon juice, water, salt and cumin. Add chicken and avocado; toss gently.
On baking sheets, lay tortillas in single layer. Spoon chicken and avocado mixture on 1 side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling; press down gently.
Bake at 450°F until tortillas are crisp and golden around the edges, about 8 minutes. Serve with salsa and sour cream as desired.
Recipe and photo by Avocados From Mexico
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