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Chicken and Avocado Quesadillas with Pico de Gallo

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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.

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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.

Topics:
Appetizers, Poultry, Latin American, Summer

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.

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