Chicken Quesadillas With Avocado-Cucumber Salsa

By Melissa Clark

Updated Jan. 29, 2024

Chicken Quesadillas With Avocado-Cucumber Salsa
Andrew Scrivani for The New York Times
Total Time
15 minutes
Cook Time
1½ to 2 minutes
Rating
5(943)
Comments
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There is one caveat when using leftover grilled meat. As the meat chills, the flavors recede, becoming quieter and mellower. For these quesadillas that I made out of Sunday’s grilled chicken thighs, shredded and stuffed into a corn tortilla with a little cheese and quickly toasted, I stirred together a lime-zest-imbued cucumber and avocado salsa that added a welcome citrus edge.

Featured in: When Grilling Today Fills Tomorrow’s Cravings

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Ingredients

Yield:4 servings
  • 1avocado, peeled, pitted and diced small
  • 2Kirby cucumbers, peeled and diced small
  • 2tablespoons finely chopped red onion
  • 1½tablespoons chopped fresh cilantro
  • 1½teaspoons finely grated lime zest
  • 1tablespoon freshly squeezed lime juice
  • ½jalapeño, seeded, if desired, and finely chopped
  • ¼teaspoon kosher salt
  • ¼teaspoon black pepper
  • ½pound cooked chicken, shredded (about 1⅓ cups)
  • ¼pound Monterey Jack cheese, grated (about a cup)
  • 86-inch corn tortillas
  • Olive oil, for brushing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

422 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 24 grams protein; 378 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.

  2. Step 2

    Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.

  3. Step 3

    Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1½ to 2 minutes per side.

  4. Step 4

    Cut into wedges and top with some of the salsa.

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Ratings

5 out of 5
943 user ratings
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Comments

Nancy Chek

The tortillas in the picture are wheat, not corn. (I prefer wheat for their flexibility.)

Alex lane

Adding sweet diced mango inside balances it all out in my opinion

Sandy Camargo

For Sharon: one suggestion for cooking the chicken is to get a pre-cooked rotisserie chicken at the deli or supermarket. I'm going to use leftover roast chicken, myself.

RMS

The best quesadillas I have ever eaten, BY FAR!

Jann

I had many a superb quesadilla in California and this looks great! Does this recipe really work with corn tortillas? I'm newly GF (sigh) and that would be handy.

Powell

You could try but flour is what is used here.

Frank Meyer

What a wonderful light salsa! This recipe is going into the rotation. Will add grilled or roasted pepper and onions inside next time. Thanks!

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