Chicken and Avocado Quesadillas

YIELD: 100 servings

10 lbs.	fully ripened Mexican avocados
1 cup	lime or lemon juice
½ cup	water
2 tsps.	salt
¼ cup	ground cumin
8 lbs.	cooked diced chicken
100	flour tortillas (7-8” each)
1½ lbs.	shredded pepper-jack cheese
Commercial salsa as needed
Sour cream as needed

Pit, peel and cut avocados into 1” cubes (yielding about 7½ pounds).
In a bowl combine lime or lemon juice, water, salt and cumin. Add chicken and avocado; toss gently.
On baking sheets, lay tortillas in single layer. Spoon chicken and avocado mixture on 1 side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling; press down gently.
Bake at 450°F until tortillas are crisp and golden around the edges, about 8 minutes. Serve with salsa and sour cream as desired.

Recipe and photo by Avocados From Mexico