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Avocados are one of my favorite foods. Recently I was very fortunate to find the best source for avocados and they were shipped right to my door. The biggest, best tasting avocados I’ve ever had and at a great price. Being in Wyoming, it’s not easy to get good avocados and I am so happy to have found SoCal Avocados. I found them or I guess they found me on twitter. I ordered avocados for myself and for my parents and they were shipped quickly (shipping was actually free!) and arrived in perfect condition. I didn’t realize it, but avocados ripen after they are picked. It took about five days for my avocados to start ripening. I shared my avocados with my in-laws and my sisters-in-law and everyone has loved them for their buttery flavor. I’ve had several just sprinkled with garlic salt, made guacamole, these quesadillas and one more recipe that I will be sharing soon. SoCal Avocados offer many varieties and I chose the Fuerte, but I can’t wait to try some of the other varieties as they come into season.
As a cattle rancher, I appreciate the opportunity to buy food right from the source and I think it is a growing trend that many people are beginning to support. Knowing where your food actually came from and being able to directly support those who feed us is a great thing! Head on over to SoCal Avocados and get some of these great tasting avocados.
*disclosure: SoCal Avocados generously sent me a few extra avocados with my order for mentioning them here. The opinions are all mine of course!
Avocado Chicken Quesadillas
- 1 tablespoon butter
- 8 flour tortillas, fajita size
- 1 cup Colby-Jack cheese
- 1 cup Pepper-Jack cheese, shredded
- 2 cups cooked chicken, diced
- 1 California avocado, diced sprinkled with 1 teaspoon garlic salt
- 2 green onions, diced
Heat a griddle or cast iron skillet over medium-high heat until hot. Add a little butter to the griddle and melt. Place one tortilla over melted butter, sprinkle with 1/4 cup Colby-Jack and 1/4 cup Pepper-Jack cheeses, 1/2 cup of chicken, 1/4 of the green onions, and 1/4 of the avocado; top with another tortilla. Cook until browned, using a spatula gently flip over and cook until bottom tortilla is browned. Remove to a cutting board and slice with a sharp knife or pizza cutter into 4 wedges. Repeat with remaining ingredients.
Serve with sour cream, salsa, or spicy ranch dressing.
Yield: 4 quesadillas
Microformatting by hRecipe.