OHI Chicken Quesadillas with Avocado Ranch Spread

Hi! If you’re new to the blog, welcome! Click here for definitions of terminology which may be new to you. ­čÖé

One day we were out of or low on bread and didn’t have enough to make sandwiches for everyone. I was trying to think of something creative for lunch instead. Tortillas had been BOGO so we had plenty of those. I always have shredded cheese (most commonly, sharp cheddar blends, Italian blends, and Mexican blend) and we were just discussing how we don’t use our quesadilla maker enough – so out it came! I had a ripe avocado begging to be used and I wanted to experiment with seasoning an avocado spread.

Here is what I do when I make an “OHI” meal. I open up my fridge, stare at my fruit/produce basket, and ask myself, what do I have that can go together and be delicious?!? I did have some leftover chicken, some leftover chimichurri, some tomatoes, red pepper, lime, jalapeno, sour cream, mayo, and of course, seasonings.

Here is the hodge podge of OHI I was trying to use up.

Here is the hodge podge of OHI I was trying to use up.

Fresh produce always helps inspire great ideas. So I decided to put all those ingredients into the quesadillas. (If you don’t have exactly these, what DO you have? Toss it in there. I’ll bet ya it’s good!)

So first I chopped the chicken, reheated it in a small frying pan, and tossed it with the chimichurri.

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Then I made this avocado ranch spread. All I did was mash up the avocado, squeeze a little lime juice, add some salt, garlic powder, and onion powder, a very little bit (maybe a tablespoon?) of low fat mayo, and VOILA! Freshly made, very flavorful, delicious avocado spread.

Avocado spread

I spread the avocado ranch on one whole wheat tortilla:
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Then I topped it with Mexican blend cheese, the diced red pepper, chopped tomato, and jalapeno:
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Next I added the chimichurri chicken:
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And sprinkled a little more cheese over top ­čśë
Then I placed another tortilla over this one. Pinching it closed on both sides, I lifted it carefully and placed it in our quesadilla maker and lowered the lid.

The nice thing about quesadilla makers is there is heat and pressure from both sides, so everything gets nice and melty, and the tortilla gets lightly browned.

However, a quesadilla maker takes up a lot of space, and I haven’t been very creative in finding other uses for it. (I’ve wondered if I put waffle or pancake batter in it, would I have a really large, pre-cut breakfast that’s finger-friendly?? Maybe I’ll try this someday.) So if you don’t have a quesadilla maker, don’t go out of your way. You can easily make a quesadilla by putting the tortilla in a large frying pan and cooking it the same way. I’d suggest using a lid a BIT smaller than the pan to put a little pressure on top. You will probably have to flip this over. It can get messy if you’re not careful. Sometimes I would place a large plate over top of the pan, flip the pan upside down (dropping the quesadilla onto the plate), and then sliding the quesadilla from the plate back into the pan (so the uncooked side is now DOWN). This can be tricky. PROCEED AT YOUR OWN RISK! I recommend use of an oven mitt! ­čÖé

So now, once the quesadilla is finished, use a large spatula to remove it and place it on a plate or a cutting board. Use a large chef’s knife to cut through the sections, or use a pizza cutter.
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Serve with the Avocado Ranch Spread, and some sour cream too if you & your family like it.
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These are SO good and flavorful. I made some with plain chicken shortly after, and they were just not the same. I suppose you could say this is a Second Meal for the Chimichurri!!! I originally made it for this Steak recipe. It’s so good, and healthy! I’ll be making it again for sure, especially now that I have a second use for it. (You can also toss sliced chicken with it and put it over a salad with some sliced avocado and this homemade dressing. OHHHH SO GOOD!)

Check out this meal plan using chicken breast for more Second Meal ideas!

Chicken Quesadillas with Fruit Salsa

This is Meal #6 in our meal plan using chicken breast.

What we’re Repurposing:
Chicken from Baked Seasoned Chicken or Spinach Artichoke Chicken
Veggies from pasta – chopped red onion, chopped red pepper, chopped Roma tomato

You’ll Also Need:
Whole Wheat Tortillas (2 per quesadilla)
1 8oz bag Shredded Mexican blend cheese
1 Avocado
1 Lime
Salt
Cilantro (you’ll need less than 1 bunch)
1 Large Mango or 2 Ataulfo Mangoes
3 Kiwi, peeled and chopped
1/4c fresh chopped Pineapple
Jalapeno (however much you like)
Sour Cream
OPTIONAL: chimichurri **see OHI recipe (link to be added soon)

Here is the original recipe for the avocado cream and the fruit salsa.

To make the fruit salsa:
Here are the Ataulfo mangoes I used. They are smaller than the ones I normally use – but they were only $.50 each, so I went with these and they still taste the same.

Peel the mangoes first!

Peel the mangoes first!

Chop the mango by making knife cuts lengthwise and crosswise and then sliding your knife underneath parallel to the cutting board to remove the chunks. Add to your salsa bowl (or, to save on dishes, make directly in tupperware so you can save leftovers!).
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Slice the kiwi and then chop it into smaller pieces and add to salsa.
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Chop the red onion and add to salsa.
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Dice up the cilantro, chop the pineapple, and add them to the salsa along with the juice from half a lime. Stir and then salt to taste.

Delicious!

Delicious!

The original recipe called for jalapeno IN the salsa, but I left it out because of the kids.

For the avocado cream:
Note: I actually like this LESS than the avocado spread┬áI made in some OHI quesadillas. But you might like it, so I’m including the recipe here still.
Mash 1 avocado in a bowl. Add about 2 Tblspn minced cilantro, juice from the other half of the lime, 1/2c sour cream, and a little salt. Stir until well combined.
(recipe for my avocado spread soon to come on a different post – link will be at bottom)

To make the quesadillas:
1. Spread the avocado cream on one tortilla and then cover it with cheese
2. Add chopped chicken, tomatoes, red pepper, jalapeno, red onion.

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I left the jalapeno out in the kids’ quesadillas

With jalapeno

With jalapeno and red onion

3. Place another tortilla over top. With one hand on each side holding the tortillas together, place in quesadilla maker. *If you don’t have a quesadilla maker, you can make these in a large frying pan or skillet. Placing a lid or plate over the pan right away will help the cheese melt more quickly, before the tortilla burns. You can also use the fajita size tortillas and fold them over. If you cook them this way, you will probably need to flip them. Use caution and be sure the cheese is melted so you don’t end up with a mess!
4. Slice into triangles and serve with avocado cream or sour cream and fruit salsa.

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**Now, I’m going to make a suggestion. After this week of chicken you might be looking to eat some BEEF. I recommend planning your next week starting with this steak with chimichurri and making the chimichurri a day or two early (it’s good in the fridge for up to a week). Before you make the quesadillas, toss the chicken in the chimichurri sauce. It. Is. SO. good!

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I made these for lunch one day while trying to use up leftovers (what a surprise!) The chimichurri added an unbeatable layer of flavor.

Click here for the complete story on these OHI quesadillas, including my original avocado spread recipe!