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.
Ingredients
Ingredients
- 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
Preparation
- In 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.
Nutritional Information
(per serving)
| Calories | 400 |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 86mg |
| Sodium | 970mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 8g |
| Sugars | -- |
| Protein | 38g |
| Calcium | -- |
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