Chicken and avocado quesadillas

Receta en español aquí

I love cheese and I love quesadillas!

This version I bring you today is filled with chicken, avocado and, of course, cheese lots and lots of cheese. It's an easy recipe to get a delicious quesadilla to enjoy with your family.

Ingredients (4 servings)

400 g skinless and boneless chicken breast, cut into small cubes

1 large onion, finely chopped

1 large tomato (about 250 g), cut into dices

1 small can of sweet corn (140 g drained)

 2 medium ripe avocados, cut into dices

150 g grated Maasdam cheese, for the filling *

150 g grated Maasdam cheese, to sprinkle on top * 

Juice of 2 medium lemons

Cumin to taste

Tabasco (chili sauce) to taste

Salt and freshly ground black pepper to taste

Extra virgin olive oil

8 wheat tortillas, 2 for each one

Sour cream

200 ml single cream

Juice of half a lemon

* The cheese often used  in  Mexican or Tex-Mex recipes is the Monterey Jack but since here in Spain is quite complicate to find I have used Dutch cheese that melts well too.

Directions

First of all prepare the sour cream: pour the cream into a bowl and add the lemon juice. Stir well to mix and let stand while you prepare the rest.

Grate the cheese.

Cut the chicken breast into small cubes and stir fry in a pan with a dash of extra virgin olive oil. Season with salt and pepper. Set aside.

Preheat oven to 400ºF (200 °C), heat up and down, and prepare the filling while the oven is ready.

In a large bowl add the drained corn, chopped green onion, tomato and avocado into dices. Set aside a little of everything to decorate the quesadillas later.

Add the stir-fried chicken and a little of salt and black ground pepper.

Add the lemon juice and cumin. In my opinion these are the key ingredients to this recipe, I recommend going adding them little by little so that you can taste until you like.

 Pour a dash of tabasco (chili sauce) to give a touch spicy.

Finally add half of the grated cheese to the mixture and stir everything well to integrate the flavors.

Prepare a baking tray with aluminum foil and some olive oil to prevent  tortillas sticking.

Now let's fill the tortillas. You can do this in two ways:

Quesadilla. Spread on a tortilla  a little of mixture, a dash of sour cream and sprinkle some grated cheese on top. Fold in half and place on the baking tray.

 Sincronizada. Fill two tortillas with the mixture.

Place the quesadillas in the oven at 400ºC  (200 °C) long enough to melt the cheese.

Serve with a little sour cream on top and decorated with tomato, corn and avocado.

You can use some of the filling in a clay casserole  for dipping after melting the cheese,  or with nachos and Mexican sauces.

 And enjoy!