Categories: Mexican
Ingredients
- 2 ripe avocados, peeled and chopped
- 2 tbsp chopped red onion
- 2 tbsp fresh lime juice
- 2 tbsp diced tomato
- 5 tsp chopped fresh cilantro, divided, plus more for garnish
- 1/4 tsp kosher salt
- Cooking spray
- 8 (7-inch) tortillas
- 4.2 oz. preshredded Mexican cheese blend
- 6 oz. shredded rotisserie chicken, divided
- Store-bought salsa
- Sour Cream
Directions
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Using a fork, mash avocados in a medium bowl until chunky. Add onion, lime juice, tomato, 1 tbsp cilantro and salt; mash to desired consistency. Set aside.
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Preheat waffle iron to high. Coat interior with cooking spray. Place 1 tortilla on waffle iron. Mound 1/3 cup cheese in the center, and spread cheese evenly, leaving a 1/2-inch border. Add 1 1/2 oz. chicken and 1/2 tsp cilantro. Place a second tortilla over filling, and close waffle iron. Cook until quesadilla is golden brown and heated through, 2-3 minutes, keeping an eye on it so the cheese doesn’t ooze out.
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Remove quesadilla from waffle iron; repeat 3 times with remaining tortillas, cheese, chicken, and cilantro. Cut into wedges; garnish with cilantro. Serve quesadillas hot with guacamole and, if desired, salsa and sour cream.