"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Southwestern Quesadillas with Avocado Dipping Sauce Recipe

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This recipe for Southwestern Quesadillas with Avocado Dipping Sauce, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Taylor
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 grilled chicken breast fillet
1 tbsp vegetable oil
2 tbsp each minced red peppers, jalapeno peppers (canned) & green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
1/2 tbsp minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
1 dash cayenne pepper
3/4 cup shredded cheddar cheese
5 7-inch flour tortillas

Dipping Sauce
½ smashed fresh avocado
¼ cup each mayo & sour cream
1 ½ tsp white vinegar
1/8 tsp each dried parsley and onion powder
Dill weed, garlic powder, salt and pepper to taste

Directions:
Directions:
Prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan along with corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese and stir until the cheese is melted.
Spoon approximately 1/5 of the mixture onto one side of a tortilla. Fold in half and place in pan heated to med-high. Grill quesadillas until golden brown and heated through. Serve with the dipping sauce and chopped tomato and onion.

 

 

 

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