In a large bowl mix together chicken, cheese, scallions, dressing and salsa. Brush one side of each tortilla with some oil. Spread 1/4 of filling over half of the dry side of each tortilla, leaving a 1/2-inch border. Fold over to enclose filling. Cook in a heated nonstick skillet on medium high heat until golden brown, turn and cook until second side is browned. Repeat with remaining tortillas. Cut into pieces and serve with avocado sauce.
1 avocado, halved and pit removed
2 Tbsp Cains® Chipotle Ranch Dressing
1 tsp fresh lime juice
Salt and pepper to taste
Remove avocado flesh with a spoon and mash in a small bowl. Stir in remaining ingredients.
The zesty Chipotle Ranch dressing flavors both the filling and the sauce in this dish. Cooked quesadillas can be kept warm on a rack in a 250-degree oven while you prepare the remaining quesadillas.