Easy Quesadillas with Fresh Guacamole
They cook up quickly and are excellent served with the guacamole, salsa, and sour cream.
It gets even easier if you can find pre-made pico de gallo in your produce section.
Also, leftover steak, pork, or ground beef can be used instead of chicken for variety.
1- Make this vegetarian by leaving out the meat and doubling the beans.
2- I used whole grain tortillas in this. They were excellent.
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- the meat from a rotisserie chicken
- 1/2 tsp
- garlic salt
- 1 or 2 large
- poblanos or red bell peppers, cut in strips
- 2 tsp
- olive oil
- 1 c
- pico de gallo
- 3/4 c
- black beans (rinsed and drained) - optional
- 2 c
- shredded mexican cheese blend
- 4 large
- (10-inch) flour tortillas
- 2 small
- ripe avocados
- 1/2 tsp
- sea salt (or to taste)
- juice of 1/2 a lime
- 1/4 c
- prepared pico de gallo
Repeat with remaining 3 tortillas.
Tip: if your tortillas are 10 inches and so is your skillet, you can actually cook two quesadillas at once in the skillet.
Peel and mash the avocados, adding salt and lime juice. Stir in 1/4 cup pico de gallo until blended.