15 June, 2015
Semi-homemade Chicken Avocado Quesadilla with Mango Salsa and Refried Black Beans
There are many ways to simplify this recipe so I took some of the shortcuts to make this meal quickly on a busy summer night. Semi-homemade cooking is a combination of using ready to cook ingredients and fresh items to simplify your meal.
Chicken Avocado Quesadilla with Mango Salsa
Yields 4 quesadillas
2 grilled chicken breasts sliced
2 medium avocado sliced
1 container of store bought mango jalapeno salsa (I bought mine in the produce section) look for a salsa that consists of cut of mango and a few veggie without all the liquid
2 C of shredded mozzarella cheese
1 package of tortillas
Preheat a grill pan to medium-high heat. Take two tortillas and spay each outside with spray butter. This is a calorie free item to take the place of butter, yet provides a crispy crust on the outside of the tortillas. On one side of the tortilla spread 1/8 c of mozzarella just enough to lightly cover the bottom of the tortilla. Then layer grilled chicken and 1/4 cup of the mango salsa. Make sure the salsa doesn’t have a lot of liquid in it or it will smother the other ingredients. Add 4 slices of avocado and sprinkle another 1/8 c of mozzarella and top with the other tortilla. The cheese is a sticky bonding agent between the fillers and the tortillas. This will also prevent the filling from falling out when you flip the quesedilla. Grill the quesadilla about 3 minutes of each side. Since all the items are cooked your just trying to accomplish a crust on the outside of the tortillas. Repeat this three more times. Let tortilla cool slightly before cutting into fourths and top with Sriracha.
I bought refried black beans from Trader Joes and heated them low on the strove. I added 1 tablespoon of light sour cream and 1/2 teaspoon cumin.