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.

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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