Quesadillas de pollo con salsa de aguacate

Ingredientes

• 2 medium ripe avocados, peeled, pitted and cut into 1/2-inch cubes
• 1 medium tomato, cut into 1/2-inch cubes
• 1/4 cup chopped fresh cilantro
• 1 medium jalapeño chile, seeded and finely chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 3 boneless skinless chicken breasts (about 1 lb), cut into 1/4-inch slices
• 1 medium red onion, thinly sliced
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/3 cup water
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 package (7 oz) Old El Paso™ Shredded Quesadilla Cheese

Preparación

1. 1

   In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.

2. 2

   In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.

3. 3

   Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.

4. 4

   Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.