This recipe, from Redbook magazine, was some of the best quesadillas I have ever made. They were filled with avocado and tomato!
1 lb boneless skinless chicken tenders
salt and pepper to taste
1 firm ripe avocado, peeled, pitted and sliced
1 T fresh lime juice
1 tomato, chopped
1 small onion, chopped
10 (10-inch) flour tortillas
1 lb shredded cheese (I used four cheese Mexican blend)
8 slices bacon, chopped and fried crisp
your favorite salsa
Sprinkle chicken tenders liberally with salt and pepper. Sprinkle avocado and tomato with lime juice; set aside.
Heat a large frying pan over medium heat and saute chicken til almost done. Add onion and continue cooking til onion is tender. Crumble bacon into chicken mixture and stir.
Layer ½ of each tortilla with chicken mixture; top with tomato, avocado and cheese. Fold tortillas in half and place on a large baking sheet. Bake at 350 for about 10 minutes or til cheese is melted.
Cut into wedges and serve with salsa and sour cream.