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Categories:
chili powder avocados sour cream lime juice vegetable oil ground cumin ground coriander chicken flour tortillas Cheddar cheese tomato salsa tomatoes jalapenos cilantro avocado lime juice
Viewed: 53 - Published at: a year agoIngredients
- 2 tsp Mexican chili powder
- 2 None avocados
- 1/4 cup sour cream
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 1/4 lb chicken tenderloins
- 8 None flour tortillas
- 4 oz coarsely grated Cheddar cheese
- -1 None Jalapeno Tomato Salsa
- 4 None plum tomatoes, seeded, finely chopped
- 2 oz pickled jalapenos, rinsed, drained, finely chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 None avocado, coarsely chopped
- 1 tbsp lime juice
Method
- Preheat broiler. Combine chili powder, avocados, sour cream and lime juice in a medium bowl. Mash roughly with a fork.
- Combine oil and spices in a large bowl. Add chicken and turn to coat. Cook chicken on a heated oiled grill pan until cooked through.
- Meanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro, avocado and lime juice in a medium serving bowl. Season.
- Divide chicken and avocado mixture between tortillas and fold over to enclose filling in a half-moon shape. Place on a baking tray and sprinkle with cheese. Broil until cheese melts and is golden brown.
- Serve quesadillas with salsa.
