Makes 2 to 4 servings
Hands-on time: 10 minutes
Total preparation time: 10 minutes plus prep time for chicken and sauces

1 1/2 cups coarsely shredded queso Chihuhua (about 6 ounces)
Adobo-marinated chicken, cut into 1/4 inch slices
Four 10-inch flour tortillas
Pico de Gallo
Guacamole
Pasilla de Oaxaca Tomatillo Salsa

Make a thin layer of the Chihuahua cheese on 2 of the tortillas. Arrange half the chicken slices evenly on each tortilla. Top with an even layer of the remaining cheese. Cover with the remaining 2 tortillas and press them down firmly to seal. The quesadillas can be made up to a few hours in advance. Wrap and refrigerate.

Cook the quesadilla in one of the ways described in Tips below. Once cooked, slide a large metal spatula under the quesadillas and transfer them to a cutting board. Let the quesadilla cool for 1 minute before cutting into 8 wedges. Pass the pico de gallo and guacamole separately, if desired. Serve with the salsa.

Pico de Gallo
Makes about 2 cups
Hands-on time: 10 minutes
Total preparation time: 10 minutes

2 ripe medium tomatoes (about 12 ounces)
1/4 cup finely chopped white onion, or to taste
12 large fresh cilantro sprigs, thick stems removed, remaining stems and leaves finely chopped (about 1/4 cups)
1 medium jalapeno or 1 small Serrano, finely chopped (about 1 1/2 tablespoons), or to taste
1 teaspoon salt, or to taste
Juice of 1 lime, or to taste
1 teaspoon olive oil (optional)

Core the tomatoes and cut them in half. Gently squeeze out most of the seeds and cut the tomatoes into 1/4-inch (no larger) dice. Toss the diced tomatoes, onions, cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice, then stir in the oil, if using. Let stand for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours- no longer- before serving. Stir and taste again before serving.

Guacamole
Makes about 2 1/2 cups
Hands-on time: 15 minutes
Total preparation time: 15 minutes

3 firmly packed tablespoons chopped fresh cilantro, divided
2 tablespoons finely chopped white onion, divided
2 teaspoons finely chopped jalapeno, or more to taste
Salt
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
Tortilla chips
Fresh corn tortillas

Grind 1 tablespoon of the cilantro, 1 tablespoon of the onion, the jalapeno, and 1 teaspoon salt, or as needed, together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves. Add the tomato, remaining 2 tablespoons cilantro, and 1 tablespoon onion; fold all together, mashing slightly. Serve tortilla chips or fresh corn tortillas.