Chicken and Avocado Quesadillas with Pico de Gallo
Serves 6
Prep Time: 15 minutes
Cook Time: 20 minutes
BEER PAIRING
Pair with a Belgian-Style Witbier like Blue Moon® Belgian White
The sweetness and subtle spice in Blue Moon® Belgian White, and its brisk carbonation, cut through the cheese and avocado to really refresh the palate after each yummy bite.
One of the easiest appetizers to whip up is a quesadilla. These chicken and avocado quesadillas feature rotisserie chicken, fresh avocado and a homemade pico de gallo. Pair it with the citrus and spice of orange peel and coriander in Blue Moon® Belgian White to amplify the flavor of the rotisserie chicken in the quesadilla and complement the pico de gallo.
INGREDIENTS
Pico de Gallo
1 cup diced roma tomatoes
½ cup diced white onion
¼ cup chopped cilantro
1 serrano pepper, seeded and minced
2 tablespoons lime juice
Quesadillas
12 flour tortillas
Cooking oil spray
3 cups shredded Monterey Jack cheese
2 cups shredded rotisserie chicken
2 avocados, pitted and thinly sliced
Sea salt
PREPARATION
STEP 1
In a bowl, stir to combine tomatoes, onion, cilantro, serrano and lime juice.
STEP 2
Heat griddle over medium heat. Spray with cooking oil spray and lay a tortilla on the griddle. Top tortilla in layers with ¼ cup of cheese, ⅓ cup of chicken, a few slices of avocado, a pinch of salt, another ¼ cup of cheese and another tortilla. Spray tortilla with cooking oil spray and carefully flip. Cook for 2 to 3 minutes until golden and then transfer to a cooling rack.
STEP 3
Repeat process with remaining tortillas, cooking a total of 6 quesadillas. Slice each quesadilla into wedges and serve with pico de gallo.
Ingredients
INGREDIENTS
Pico de Gallo
1 cup diced roma tomatoes
½ cup diced white onion
¼ cup chopped cilantro
1 serrano pepper, seeded and minced
2 tablespoons lime juice
Quesadillas
12 flour tortillas
Cooking oil spray
3 cups shredded Monterey Jack cheese
2 cups shredded rotisserie chicken
2 avocados, pitted and thinly sliced
Sea salt
Preparation
PREPARATION
STEP 1
In a bowl, stir to combine tomatoes, onion, cilantro, serrano and lime juice.
STEP 2
Heat griddle over medium heat. Spray with cooking oil spray and lay a tortilla on the griddle. Top tortilla in layers with ¼ cup of cheese, ⅓ cup of chicken, a few slices of avocado, a pinch of salt, another ¼ cup of cheese and another tortilla. Spray tortilla with cooking oil spray and carefully flip. Cook for 2 to 3 minutes until golden and then transfer to a cooling rack.
STEP 3
Repeat process with remaining tortillas, cooking a total of 6 quesadillas. Slice each quesadilla into wedges and serve with pico de gallo.
