Quesadillas-a No-fuss Satisfying Snack

Chicken And Avocado

Quesadillas

2 tablespoons olive oil, divided

2 tablespoons lime juice

1/2 teaspoon ground cumin

2 cups cooked, diced chicken

1 fully ripened Mexican Hass avocado, halved, pitted, peeled and cut in 1-inch cubes

4 flour tortillas (7 to 8 inches each)

1/4 cup shredded Jack or Pepper Jack cheese

Preheat oven to 450°F. In a medium bowl, combine 1 tablespoon of the oil, lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until crisp, about 8 minutes. Serve with salsa.

Yield: 4 quesadillas

For a free recipe leaflet, "Great Starters with Hass Avocados from Mexico," that includes avocado ripening information, fax request to (212) 254-2452 or e-mail info@mexicanavocados.com. Visit www.avocadosfrommexico.com for more information and recipes. It's easy to serve quesadillas on short notice because they're so simple to make, like this no-fuss baked chicken and avocado quesadilla.

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