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From Korean BBQ Duck Tacos to Bourbon Chili, chefs offer up these six inspired updates on casual classics.
Chicken and Avocado Quesadillas
Yield: 100 servings
1 cup lime or lemon juice
¼ cup ground cumin
2 tsp. salt
8 lb. cooked diced chicken
20 (about 10 lb.) fully ripened Mexican avocados, pitted, peeled and cut into 1” cubes
100 flour tortillas (7” to 8” each)
1 lb., 8 oz. shredded Pepper Jack cheese
Preheat oven to 450°F. Pit, peel and cut avocado in 1” cubes (makes about 7.5 lb.). In a bowl, combine lime juice, ½ cup water, salt and cumin. Add chicken and avocado; toss gently.
On baking sheets, lay tortillas in a single layer. Spoon chicken and avocado mixture on one side of each tortilla, dividing evenly; top with cheese. Fold tortillas in half to cover filing; press down gently. Bake until tortillas are crisp and golden around the edges, about 8 minutes. If desired, serve with salsa or sour cream.
PHOTO: Avocados From Mexico
