Chicken Quesadillas With Avocado-Cucumber Salsa (Adapted from Melissa Clark, NYT Cooking)

Ingredients:

• 1 avocado, peeled, pitted and diced small
• 1 Persian cucumber, diced small
• 1 teaspoon Sambal Oelek
• 1 tablespoon freshly squeezed lime juice (optional)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ pound cooked chicken, shredded (about 1 1/3 cups)
• ¼ pound Monterey Jack (or white cheddar) cheese, grated (about a cup)
• 4 6-inch tortillas (whole wheat or corn)
• Olive oil, for brushing

In a bowl, mix together the avocado, cucumbers, sambal oelek, lime juice, salt and pepper.

Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.

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, 1½ to 2 minutes per side.

Cut into wedges and top with some of the salsa.