Chicken and Avocado Quesadillas

2 T. olive oil, divided
2 T. lime juice
1/2 t. ground cumin
2 C. cooked, diced chicken or prepared chili or shredded barbecued beef
1 fully ripened Mexican avocado, pitted, peeled and cut in 1-inch cubes
4 flour tortillas (7 to 8 inches each)
1 C. shredded Jack or Pepper Jack cheese

Preheat oven to 450°F. In a medium-sized bowl, combine 1 tablespoon of the oil, the lime juice and cumin. Add chicken and avocado; toss gently. Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filling. Bake until tortillas are crisp, about 8 minutes. If desired, serve with salsa or sour cream.

YIELD: 4 quesadillas


{justbec at the old forum}