My bank colleague, Catherine Fobes, kindly brought me back some homemade corn tortillas from her trip to Texas recently…yummmm the flavor is so distinctive when made with lard. Because I had some leftover fried chicken and ripe avocados, I decided to create a hot quesadilla using monterey jack cheese melted with thinly sliced or shredded chicken and slices of buttery ripe avocado. The flavor of the fresh, homemade corn tortillas made this tex-mex grilled quesadilla a crispy, mouth-watering change to your usual grilled cheese sandwich!!! And quick too!
Thank you Catherine for hand carrying these delish homemade corn tortillas all the way back to Boston!
Chicken & Avocado Quesadilla
- corn or flour tortillas
- leftover chicken, sliced or shredded
- ripe avocado
- shredded cheddar or monterey jack cheese
Heat a griddle over medium heat. Place tortillas on the hot griddle.
Sprinkle with shredded cheese on each tortilla. Layer chicken and avocado on half the tortillas.
Press a melted cheese tortilla over one with cheese, chicken and avocado.
Flip the quesadilla over to crisp. Delish!