Old El Paso Chicken Quesadillas with Homemade Guacamole and Salsa

by Cate on October 14, 2013


So here’s the thing.

When I’m pressed for time and just can’t think my way through making an entire meal from scratch, I sometimes shove the guilt to the side, grab a main item from the freezer and make a handful of side dishes.

Kind of like Sandra Lee’s Semi-Homemade.

But kind of not.

As in way better.

Over the summer, through some of the lunches that Nick was having at one of his summer camps, he discovered he actually likes Mexican food. Especially quesadillas and burritos.

Go figure.

And likewise, I recently discovered that Old El Paso makes quesadillas. With an occasional heat-and-eat quick main course taken care of, it frees up more time to really up the ante with the most delicious sides that ever were.

Namely tons of fresh guacamole and salsa.

Which, next to a con queso, are pretty much the biggest reasons we love Mexican night.

No matter the meal, I am a big fan of dips and toppings and condiments and sauces. My kids? Totally not.

But when it comes to guacamole and salsa, we agree.

Homemade guacamole, the very best kind, takes just a few simple ingredients and only a few minutes to whip up. There is pretty much no reason to buy it pre-made from the store, because the taste just doesn’t compare (unless, of course, you are completely stuck and can’t find ripe avocados).

And salsa? Handful of ingredients chopped and/or whirred around in the food processor.

I personally like my quesadillas smeared with a bit of guacamole, sour cream, and salsa, so you get a flavor explosion with every bite.

Nick dunks his in the guacamole and then the sour cream, and uses the salsa for dipping with his chips.

And Madeline is a purist and pans all the dips and accompaniments that she can.

We’re working on her.

Tomorrow? The belated Weekend Photos in Review. Exhaustion and several hundred photos later meant that I needed no arm twisting to head straight to bed last night after a very full weekend.

Farm Fresh Salsa


1 lb ripe tomatoes, finely diced (with juice)
1/4 cup finely diced white onion
1/4 cup finely diced cucumber
3 tablespoons chopped fresh cilantro
1-1/2 tablespoons freshly squeezed lime juice
squeeze of lemon juice
3 cloves garlic, minced
1/4 teaspoon Old El Paso fajita seasoning, plus more to taste


In medium bowl, stir together all ingredients to combine. Adjust seasonings to taste. It tastes best if you let it stand about 30 minutes before serving.

Homemade Guacamole


2 ripe avocados, peeled, pitted, and lightly mashed
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lemon juice
Coarse salt


In a bowl, combine avocados, cilantro, and lemonjuice. Season with salt, and mix to combine.

*These recipes were created and shared in conjunction with my work with Old El Paso and Betty Crocker.

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{ 2 comments… read them below or add one }

B October 14, 2013 at 11:02 pm

Love Mexican food. For a quick meal I keep shredded cheese in the freezer, freeze some cooked cut up chicken in small servings — and it only takes a few minutes for a quick dinner. Pull out my cast iron, and dinner done super fast. I love guac, so might make some to go along with that. I’ve never tried guac with lemo juice, need to try that one day.

I find that most of the frozen dinners has tons of sodium and often filled with lots of stuff I’d rather pass on. Not saying that I always pass on it — but love when I can find a quick sub.


Joanne October 15, 2013 at 6:25 am

Guac and salsa are the best! And it’s good to know that Old El Paso has some quality weeknight ready-made stuff.
Joanne recently posted..Mole Butternut Squash Lasagna #giveaway #divineinNYC


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