Chicken Quesadillas With Avocado-Cucumber Salsa

• 1 avocado, peeled, pitted and diced small
• 2 Kirby cucumbers, peeled and diced small
• 2 tablespoons finely chopped red onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons finely grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1/2 jalapeno, seeded, if desired, and finely chopped
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 pound cooked chicken, shredded (about 1 1/3 cups)
• 1/4 pound Monterey Jack cheese, grated (about a cup)
• 8 6-inch corn tortillas
• Olive oil, for brushing.

1. 1. In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeno , salt and pepper.
2. 2. Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the tops and bottoms of each quesadilla lightly with oil.
3. 3. Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
4. 4. Cut into wedges and top with some of the salsa.

avocado, kirby cucumbers, red onion, fresh cilantro, lime zest, freshly squeezed lime juice, kosher salt, black pepper, chicken, cheese, corn tortillas, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-quesadillas-with-avocado-cucumber-salsa-50089445 (may not work)