Skip navigation
Chicken and Avocado Quesadillas

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
  1. Pit, peel and cut avocados into 1” cubes (yielding about 7½ pounds).

  2. In a bowl combine lime or lemon juice, water, salt and cumin. Add chicken and avocado; toss gently.

  3. 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.

  4. 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

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.