I actually marinated the chicken in the lime juice for a little bit before adding the salsa and proceeding with the recipe.
Chicken Avocado Quesadillas
4 soft taco size flour tortillas
2 c. shredded Monterey Jack cheese
1 1/2 c. diced cooked chicken
1 avocado, sliced in half, then diced
2 T. green salsa
Dash of lime juice
Salt & pepper, to taste
Cilantro, sour cream and salsa, for dip
Cook each tortilla on a warm skillet for 30 seconds on each side. Set aside.
Combine diced chicken with salsa and lime juice, stir to combine. Add several leaves of cilantro, the salt and pepper.
Reduce skillet heat to about medium-low. Place tortilla on the skillet, then top with 1/2 cup cheese and about 3/4 cup chicken mixture. Add 1/2 a diced avocado, then another 1/2 cup cheese and another tortilla. Gently press down on quesadilla. Cook for about 3 minutes, then flip over and cook an additional 2 minutes, until all cheese is melted. Remove from heat and let stand 1-2 minutes. Slice into triangles with a pizza cutter and serve with sour cream, salsa and additional cilantro.