Chicken-avocado Quesadillas with Pineapple Salsa • Apollo Career Center %
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Chicken-avocado Quesadillas with Pineapple Salsa

Pineapple Salsa

1/2 ripe pineapple, peeled and cleaned and cut into ¼ inch cubes
½ red bell pepper, seeded and finely chopped
1 large ripe tomato, diced
2 Tbsp finely chopped fresh chives
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1 fresh jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper to taste

Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.

Chicken Avocado Quesadillas:

Twelve, 8-inch flour tortillas
1-½ cups shredded Monterey Jack Cheese
1-½ cups cooked chicken, chopped fine
2 ripe avocados, pitted, peeled, and mashed
1/3 cup finely chopped green onion
1/3 cup lightly packed, finely chopped cilantro leaves
2 Tbsp fresh limejuice
Kosher salt and freshly ground black pepper
Canola oil for frying

To Assemble:

With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla)
In a large bowl, gently mix the chicken, cheese, avocados, scallion, cilantro, limejuice, salt, and pepper.
Spread the chicken mixture onto 60 of the tortillas (about 1 Tbsp each and top with the other tortilla. (You can assemble these a couple of hours ahead; refrigerate them until ready to fry.)
To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side.
Serve warm with a bit of salsa on top.