Chicken and Green Chile Quesadillas with Avocado Lime Crema

In honor of National Margarita Day, I created this quesadilla version that would be wonderful to nosh on with a frosty cold Margie. Combining the fresh flavors of green chiles, cilantro, lime and avocado, takes the basic chicken quesadilla to a whole new level.

Normally I brown my quesadillas in a skillet; however, broiling them in the oven allows you to make more than one at a time – your choice. They turn out fabulous with either method.

Chicken and Green Chile Quesadillas
Makes 4 quesadillas

2 cups cooked chicken, shredded
4 ounces green chiles
1 ½ cups shredded Monterey Jack or Mexican blend cheese
Kosher salt and black pepper
Chopped cilantro
Eight 10-in flour tortillas

On four tortillas, arrange chicken, chiles, cheese and sprinkle with salt, pepper and chopped cilantro. Broil for about 3 minutes, watching closely (and make sure you have a baking sheet that can withstand the heat). Flip quesadillas and broil until cheese is melted and tortillas are golden and crisp. Slice into wedges, sprinkle with more cilantro, and serve with a dollop of cool Avocado Lime Crema.

Avocado Lime Crema
Makes about 2 ½ cups

2 tablespoons lime juice
1 ripe avocado, pitted and skin removed
2 cups sour cream
½ teaspoon kosher salt

In a blender, pulse together all ingredients until smooth. Serve with quesadillas.

Have a great week!