Chicken Quesadillas With Avocado-Cucumber Salsa

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

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

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.

Using leftover chicken, with the dicing, grating, peeling, chopping and squeezing of ingredients, I found that this recipe took an hour to prep and cook. I consider myself an experienced and organized person in the kitchen. Can't imagine how it can be all be completed in 15 minutes if doing by hand. With that said, my husband and I enjoyed the quesadillas. The salsa is fantastic.

My wife and I make these all the time with what ever is on hand or suits our tastes. Quick tip.. put a sprinkle of cheese on the bottom tortilla then the filling (which can include onions and peppers) topped by the rest of the cheese and the second tortilla. The cheese on the bottom melts first and acts as glue so when you flip the quesadilla over it doesn't fly apart. And I put a few drops of oil on the one tortilla then rub the two together to spread the oil evenly. Saves cleaning a brush.

This was a great, fast weeknight dinner. The cucumber salsa was fantastic, I omitted onion and added some red pepper flakes. Used leftover dark meat from a roast chicken, and subbed half sharp cheddar and half jack. Served with leftover sauce from another (nyt) dinner- 1/4 C mayo, 1/2 C sour cream, lime juice, salt, pepper, and a few T of puréed chipotles in adobo. Divine.

We smothered these in green chili and topped with chopped lettuce and tomatoes.

Loved the avocado salsa. Could eat that all by itself!

Worth noting that the tortillas displayed in the image are clearly flour tortillas, not corn. This makes sense because corn tortillas typically don't make for good quesadillas as they fall apart really easily and are difficult to flip. I would highly recommend using flour instead of corn tortillas.

Made this today. Amazing. Did a whole jalapeño because I’m from AZ and like my spice. Also put some cumin in the salsa. When I layered I put a thin layer of cheese, then chicken filling (also added some roasted cubanelle peppers I had) then another thin layer of cheese. Stayed together great and flipped easily. I put them on a cast iron grate on my outdoor cooker. Delicious!!

Made this for lunch so good, had all the ingredients except red onion and jack cheese. I used scallion and sharp cheddar fabulous !

For the chicken I buy a whole brined chicken from Whole Foods - spatchcocked. I grill it. Sear it on direct heat for 5min and roast it indirect for 45min or so - take its temp. I have a 3 burned grill, left side set to high, middle to low and right is off with the chicken. No better way to roast a chicken - saves the oven from chicken splatter.