Chicken Salad Quesadillas with Avocado Sauce

2 cups cooked diced chicken
3 cups shredded cheddar or Monterey Jack cheese
1/2 cup chopped scallions (optional)
1/2 cup Cains® Chipotle Ranch Dressing
2 Tbsp prepared salsa
1  10" flour tortillas
1 Tbsp vegetable oil
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.

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.
Servings: 4

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