Chicken quesadillas with tomatoes and avocado
(Sincronizadas con pollo y ensalada de tomate y aguacate)

A simple recipe, perfect for a casual and light family lunch with a delicious Tex Mex twist… Typical of Tex-Mex cuisine, these quesadillas are made sincronizadas-style and use the traditional spice mix.

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

Chicken quesadillas with tomatoes and avocado


For the quesadillas:
* 8 corn tortillas
* 1 onion
* 1 red bell pepper
* 1 or 2 jalapeno peppers
* 1/2 lb. minced chicken, already cooked
* 1 teaspoon oil
* Tex-Mex fajita spices, to your taste
* Grated cheddar cheese

The tomato and avocado salad:
* 1 big red tomato
* 1 avocado
* olive oil
* balsamic vinegar
* salt and pepper


1) Preheat oven to 375 ˚F; finely chop the onion. Wash the bell pepper and the jalapeno peppers, remove their seeds then cut the pepper into small dice.

2) In a pan, put one tablespoon oil and put the chicken just to heat it up. Mix in the Tex-Mex spices, then add the onions and peppers. Saute a few minutes. Stir well to the spices coat the chicken, onion and bell pepper. Stop cooking and set aside.

3) On a baking tray with parchment paper, lay four tortillas, sprinkle generously with grated cheese, split the chicken-onion-pepper mixture among the tortillas, sprinkle generously with more grated cheese on top, and place a second tortilla over it all and press gently. Repeat the process with the other quesadillas.

4) Bake for about 8 minutes in the oven or until browned.

5) For the tomatoes and avocados salad, dice the tomatoes and avocado. Put everything in a bowl, mix in 3 tablespoons of olive oil, then 1 tablespoon balsamic vinegar. Sprinkle a little salt and pepper and mix well. Test and adjust seasoning to your taste.

Your quesadillas are ready! Serve them with a bit of the tomato and avocado salad on the side...

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easy mexican recipes