Chicken Quesadillas with Avocado-Tomato Salsa
What You Will Need
2 tsp canola oil
1 green onion, thinly sliced
1 lb skinless, boneless thin-sliced chicken breasts, cut into 1-inch wide strips
4 burrito size low fat whole grain flour tortillas
1 cup reduced fat (2%) shredded Mexican cheese blend
½ avocado, peeled, seeded, and cut into ½ -inch pieces
¾ cup salsa
In 12-inch nonstick skillet, heat oil on medium for 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
Meanwhile, from lime, grate 1 tsp peel and squeeze 2 tbsps juice. Evenly season chicken on both sides with lime peel, ¼ tsp salt, and 1/8 tsp ground black pepper.
Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice.
Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.
(1 burrito per serving) 400 calories, 38g protein, 31g carbs, 10g fiber, 14g fat (5 g sat fat).