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Corona Hard Seltzer Chicken Quesadillas

Prep 45 min
Cook 12 min
Servings 8

Gooey, cheesy goodness, along with a hearty mixture of sautéed chicken and onions, are packed inside a golden brown, crispy quesadilla, topped with a chunky, fresh avocado salsa. So much deliciousness deserves to be served with nothing less than a cold Corona™ Blackberry Lime Hard Seltzer.

Ingredients

Salsa

  • 2 medium ripe avocados, peeled, pitted and cut into 1/2-inch cubes
  • 1 medium tomato, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 medium jalapeño, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt

Quesadillas

  • 3 tablespoon vegetable oil
  • 3 boneless skinless chicken breasts (about 1 lb), cut into 1/4-inch slices
  • 1 medium red onion, thinly sliced
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/3 cup water
  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
  • 2 cups Old El Paso™ shredded quesadilla cheese (8 oz)

Garnish Option

  • Old El Paso™ creamy salsa verde sauce (will address in tip)
Print Recipe

Directions

  • In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
  • Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
  • Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.

Corona Hard Seltzer Chicken Quesadillas

Gooey, cheesy goodness, along with a hearty mixture of sautéed chicken and onions, are packed inside a golden brown, crispy quesadilla, topped with a chunky, fresh avocado salsa. So much deliciousness deserves to be served with nothing less than a cold Corona™ Blackberry Lime Hard Seltzer.

prep 12 min
cook 45 min
servings 8

Ingredients

Salsa

  • 2 medium ripe avocados, peeled, pitted and cut into 1/2-inch cubes
  • 1 medium tomato, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 medium jalapeño, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt

Quesadillas

  • 3 tablespoon vegetable oil
  • 3 boneless skinless chicken breasts (about 1 lb), cut into 1/4-inch slices
  • 1 medium red onion, thinly sliced
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/3 cup water
  • 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
  • 2 cups Old El Paso™ shredded quesadilla cheese (8 oz)

Garnish Option

  • Old El Paso™ creamy salsa verde sauce (will address in tip)

Directions

  • In medium bowl, place avocados, tomato, cilantro, jalapeño chile, lime juice and salt. Stir gently to combine. Cover and refrigerate until ready to use.
  • In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Add chicken and onion; cook and stir 3 to 5 minutes or until chicken is no longer pink in center. Add taco seasoning mix and water. Cook and stir 3 to 4 minutes or until thickened. Transfer to bowl. Carefully wipe skillet clean with paper towels.
  • Brush one side of each tortilla lightly with remaining 2 tablespoons oil. Place tortillas on work surface, oil side down. On half of each tortilla, layer slightly less than 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken mixture. Fold tortillas in half.
  • Heat same skillet over medium heat. Place 2 quesadillas in skillet; cook about 1 minute or until golden brown. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half. Top with avocado salsa.

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