Quesadilla with Chicken

Directions

1. Heat the olive oil in a large nonstick skillet over high heat. Add the chicken and cook for 2 minutes or until done, stirring frequently. Remove skillet from heat. Add the Fajita Seasoning Blend to the chicken and mix well. Spoon the chicken in a medium bowl. Cover to keep warm.

2. For the Avocado Dip, scoop the avocado flesh into a food processor container. Add the cilantro and lime juice; process until well blended. With the food processor running, gradually add the olive oil through the feed tube at the top of the processor work bowl, processing well after each addition.

3. For the Quesadillas, combine all vegetables. Place 1 tortilla in a skillet. Top with half each of the vegetable mixture, cheeses and chicken. Cover it with 1 of the remaining tortillas. Gently press the top tortilla into the filling to secure. Cook over medium heat for 4 to 5 minutes on each side or until the cheese is melted and both sides of quesadilla are golden brown, turning once.

4. Transfer the quesadilla to a baking pan and cover. Place in a baking pan in 225°F oven to keep warm while using remaining Quesadilla ingredients to prepare the second quesadilla. 

5. Cut both quesadillas into small wedges and serve with the Avocado Dip.