4 Burrito-Size Flour Tortillas (Low Fat if Desired)
1 c Shredded Mexican Cheese Blend (Reduced Fat if Desired)
1/2 Avocado - Peeled, Seeded and Cut into 1/2-inch pieces
3/4 c Salsa
Instructions
In a 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt and 1/8 teaspoon 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.
Originally Submitted
11/14/2008
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