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Chipotle Chicken and Avocado Quesadillas

We liked these.  We liked these very, very much.  

I really should just stop there, but understatement is not my style.  I’m trying to tone it down a little and keep the hyperbole to a minimum.  So this is the third version of this post that I’ve written… the first two having to do with how this little grilled flour tortilla has rocked our quesadilla-loving world and expanded our quesadilla consciousness in unimaginable ways!

But I will herewith use some restraint and just say that this is one amazingly delicious quesadilla.  The flavors of chipotle chiles and chicken and black beans and cilantro and cheese and green onion and avocado enfolded in a slightly grilled flour tortilla and then dipped in an avocado citrus crema are nothing short of mind blowing!!  I mean, really good.

Really, really good.  So good that there was a very good chance that the filling was never going to make it into the flour tortilla because we could not resist sticking our spoons in that bowl.  But while it’s true that the filling is amazingly good all by itself, tucked inside that grilled flour tortilla, with the melting cheese, it’s simply divine.  It does not need dunking into that beautiful avocado citrus crema, but oh my, does that ever just blow the top off the whole thing!

I really think you should try these.

Chipotle Chicken and Avocado Quesadillas

Printable Recipe

Recipe Courtesy Jane Palmer of the Omaha World Herald

1 1/2 cups shredded, roasted chicken

3/4 cup canned black beans, rinsed and drained
3 large or 4 small green onions, white and light green parts only, thinly sliced
1/3 cup chopped cilantro
3 chipotle chiles in adobo sauce, minced
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 cups shredded Mexican cheese blend (or 1 1 /2 cups grated panela cheese and 1/2 cup grated cotija cheese)
4 flour tortillas (10-inch in diameter)
1 1/2 large, ripe fresh avocados, seeded, peeled and cut into 1/4 inch slices
Avocado Citrus Crema (recipe below)

Combine chicken, black beans, onions, cilantro, chiles, vinegar, oil, salt and pepper in a mixing bowl.  Let stand 20 minutes to blend the flavors.

Mix cheeses together in a bowl.

Place a large skillet or griddle over medium-high heat and spray with cooking spray.  Place a tortilla into the skillet and place a portion of the cheese over the entire tortilla.  Place a portion of the chicken mixture over half of the tortilla, leaving the other half empty.  Cover the chicken mixture with a portion of avocado slices.  Cook until cheese begins to melt, about three to four minutes.

Fold tortilla in half, over the avocado and chicken mixture.  Continue cooking until the tortilla is lightly golden on both sides and the cheese begins to ooze.  Repeat with remaining quesadillas. 

Cut quesadillas into wedges and serve with Avocado Citrus Crema.

Avocado Citrus Crema

1 large, ripe avocado, seeded, peeled and quartered
1/3 cup light sour cream
3 tablespoons of fresh-squeezed lime juice
1/2 orange, juiced
salt and freshly ground black pepper to taste

Combine ingredients in a blender and blend until smooth.

Reader Comments (7)

That is a deluxe quesadilla! The avocado crema has my interest piqued. The next time decent avocados make their way to western Kansas, I think I might give that a go. Thanks for the idea!

This looks absolutely yummy! Can't wait to try it ;)

July 15, 2010 | Unregistered CommenterCristel

I really want to try these. Maybe tonight is the night!

July 21, 2010 | Unregistered CommenterLisa

I found your website by accident looking for a recipe for chocolate covered figs. I absolutely love your recipes! I made the quesadillas last nite ~ Loved it ~especially my new favorite Avocado citrus crema! I am going to make the Chesapeake Bay mix tonite. Thank you for sharing these great recipes.

April 18, 2011 | Unregistered CommenterPattyS

You're welcome, Patty! We LOVE these quesadillas and I make that bar mix all the time. I think you'll like it. Thanks for stopping by!

April 18, 2011 | Registered CommenterPatrice Berry


My mouth is watering.

I have a paprika chicken dish on the stove right now, but I do love me some chipotles in adobo -- and avocado. Sounds super delish. I'm sure my husband would be more than appreciative. In fact, this just may be the special Father's Day meal I make for him. Lately, he hasn't been able to go two days without an avocado. And to think he didn't like them before he met me. =]

Any recommendations for a side dish?

June 17, 2011 | Unregistered CommenterLiz

Well, you can't go wrong with Mexican and Rice and Beans, which, to me, is the ultimate side dish here. I have a recipe here (http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/8/29/meatless-monday-mexican-rice-and-beans.html) if you need one. Happy Father's Day to you!

June 17, 2011 | Registered CommenterPatrice Berry

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