Outstanding Quesadilla made with grilled chicken, fresh avocado, cilantro and Monterrey Jack cheese. It’s quick, easy and perfect as lunch or appetizer!
This is such a delicious quesadilla and it’s actually inspired by something I tried a couple of weeks ago. It’s made with juicy chicken that was sauteed with lime juice, creamy Monterrey Jack cheese, ripe avocado and fresh cilantro. The flavors in here will please your taste buds as you enjoy every single bite and then crave some more after you finish! (More a spicy kick, add some chopped jalapeno pepper!)
As I mentioned, this dish has been inspired by something I ate a little while ago. Remember when I was in Atlantic City? No? That means you didn’t read my post about the Food Tour of AC. I’ll wait…go read it!!
Oh good, you’re back! Awesome weekend, wasn’t it?
Anyway, this quesadilla was inspired by the best pizza that I’ve ever tried. It was Pancho Franco pizza from Tony Boloney’s in Atlantic City. I fell in love with it so hard, that I had to make something to remember it. Of course, there is no way I can ever come close to Mike’s pizza because he created his special dough, they make all their own ingredients down to yeast and I’m just not that good. (This is where you tell me that you love me anyway!)
You can read some about Tony Boloney’s in my Atlantic City post and how I was blown away by his story. Mike’s whole approach to his restaurant was just something I can relate to. The restaurant started out as just a lunch place for construction workers that were working on building a new resort hotel. They were serving pre-made and frozen stuff that you could find in many chain restaurants but he wasn’t happy or proud of his business. He decided to turn it all around and do something that no one else does. He decided to have everything in his restaurant be homemade and serve dishes that noone else served. He succeeded and took Atlantic City by storm (then moved onto Hoboken).
So now, this is a place where you can get the most creative pizza and subs and rest assured that all the ingredients that went in it were made fresh and right there, in the restaurant. I am still amazed that they make their own fresh Mozzarella, sauces, yeast, dough…just about everything. What’s even more awesome is their Farm Table truck that they take to local farmer’s markets in New Jersey and sell fresh cheese, dough and other goodies. I just wish that I didn’t live a thousand miles away so I could go to those farmer’s markets!
Well, you can see how one can get so inspired by such place and such delicious pizza! I hope that you will enjoy my quesadilla in the mean time because it’s nothing to sneeze at either!
- 2 chicken tenders (this is for one quesadilla)
- ½ Tbsp vegetable oil for cooking
- 1 tsp fresh lime juice
- 1 large tortilla
- 1 cup of grated Monterrey Jack cheese
- ¼ ripe avocado, chopped
- Chopped, cooked chicken from above
- 1 Tbsp cilantro
- Sour cream for topping (optional)
- (Optional: chopped jalapeno pepper)
- First, saute chicken tenders with some salt and lime juice on medium heat until fully cooked and golden brown. Chop and set aside.
- With the heat still on medium: In a large, lightly greased cooking pan, place tortilla and spread shredded cheese all over it.
- Add chicken, avocado and cilantro to one half of the tortilla. Add a little salt and once the cheese is melted, fold tortilla in half.
- Cook until golden on each side. Cut and serve right away.
- This quesadilla would be great with some salsa verde!
More Lunch Ideas From Me!
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