Thursday, February 4, 2010

Chicken Quesodillas with Avocado Tomato Salsa

Seriously just reading this recipe makes my mouth water...sounds so good and filling and healthy...I'm excited to make this one once I have a kitchen again..found it on Delish.

Chicken quesodillas with avocado tomato salsa

This tasty Tex-Mex has lower-fat tortillas and cheese. The splurge: avocado. Though high in fat, it's mostly the heart-healthy kind; plus, avocados have a natural cholesterol reducer.



  • 2 teaspoon(s) canola oil
  • 1 green onion, thinly sliced
  • 1 lime
  • 1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips
  • 4 burrito-size low-fat flour tortillas
  • 1 cup(s) reduced-fat (2%) shredded Mexican cheese blend
  • 1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
  • 3/4 cup(s) salsa


  1. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.
  2. 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.
  3. 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.
  4. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.
  5. 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.

Nutritional Information
(per serving)

Total Fat14g
Saturated Fat5g
Total Carbohydrate31g
Dietary Fiber8g