Quesadillas de pollo y guacamole en 15 minutos

Ingredientes

• 1 chicken breast
• 2 flour tortillas
• 1 cup cheese (Monterey Jack)
• 1 tablespoon crushed New Mexican chile (or your choice of chili powder)
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon salt
• freshly cracked black pepper
• 1-2 tablespoons olive oil
• 2-3 tablespoons chopped onion
• 1 avocado
• 2-3 tablespoons finely chopped onion
• 1 lime
• 1/4 teaspoon salt (plus more to taste)
• 2 tomatoes
• 1/2 onion
• 1 jalapeno
• 15-20 sprigs cilantro
• 1 lime
• 1/4 teaspoon salt

Preparación

1. 1

   Chop a single chicken breast into bite-sized pieces and combine with the seasoning ingredients in a bowl. I used 1 Tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder, 1/4 teaspoon salt, freshly cracked pepper, and 1 Tablespoon olive oil.

2. 2

   Saute 2-3 Tablespoons of chopped onion in a drizzle of oil over medium high heat for a few minutes. Add the chicken and cook 3-5 minutes per side or until done. Set aside until needed.

3. 3

   For the Pico de Gallo, give the tomatoes, jalapeno and cilantro a good rinse. Peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and jalapeno into 1/4" sized chunks. Finely dice the cilantro. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl. Add 1/4 teaspoon salt and the juice of a 1/2 lime. Mix together well and taste for seasoning, adding more salt and lime if necessary.

4. 4

   For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level, adding more if necessary.

5. 5

   Briefly heat up two tortillas in a wide skillet. Add the cooked chicken and plenty of cheese to a single tortilla and top with the other tortilla. Cook for a couple minutes on each side over medium heat or until the tortillas turn golden brown.

6. 6

   Cut the quesadilla into quarters and top with Guacamole, Pico de Gallo, and hot sauce. Serve immediately.