Ingredients

1 avocado, peeled, pitted and diced small

2 Kirby cucumbers, peeled and diced small

2 tablespoons finely chopped red onion

1 1/2 tablespoons chopped fresh cilantro

1 1/2 teaspoons finely grated lime zest

1 tablespoon freshly squeezed lime juice

1/2 jalapeño, seeded, if desired, and finely chopped

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 pound cooked chicken, shredded (about 1 1/3 cups)

1/4 pound Monterey Jack cheese, grated (about a cup)

8 6-inch corn tortillas

Olive oil, for brushing.

Preparation

  1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño , salt and pepper.

  2. Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the tops and bottoms of each quesadilla lightly with oil.

  3. Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.

  4. Cut into wedges and top with some of the salsa.