Chicken Quesadillas With Jalapeño Tomato Salsa - cooking recipe

Ingredients

2 tsp Mexican chili powder
2 None avocados
1/4 cup sour cream
2 tbsp lime juice
2 tbsp vegetable oil
2 tsp ground cumin
2 tsp ground coriander
2 1/4 lb chicken tenderloins
8 None flour tortillas
4 oz coarsely grated Cheddar cheese
-1 None Jalapeno Tomato Salsa
4 None plum tomatoes, seeded, finely chopped
2 oz pickled jalapenos, rinsed, drained, finely chopped
1/4 cup chopped fresh cilantro leaves
1 None avocado, coarsely chopped
1 tbsp lime juice

Preparation

Preheat broiler. Combine chili powder, avocados, sour cream and lime juice in a medium bowl. Mash roughly with a fork.
Combine oil and spices in a large bowl. Add chicken and turn to coat. Cook chicken on a heated oiled grill pan until cooked through.
Meanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro, avocado and lime juice in a medium serving bowl. Season.
Divide chicken and avocado mixture between tortillas and fold over to enclose filling in a half-moon shape. Place on a baking tray and sprinkle with cheese. Broil until cheese melts and is golden brown.
Serve quesadillas with salsa.