Chicken Quesadillas With Avocado-Tomato Salsa

Chicken Quesadillas With Avocado-Tomato Salsa
Ingredients:
2 teaspoons canola oil
1 green onion, thinly sliced
1 lime
1 pound skinless, boneless thin-sliced chicken breasts, cut into 1 inch wide strips
4 burrito size low-fat flour tortillas
1 cup reduced fat (2%) shredded Mexican cheese blend
1/2 avocado, peeled, seeded and cut into 1/2 inch pieces
3/4 cups salsa
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 chickken 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 quesadilas. 

    Per serving:  About 400 calories, 38 grams protein, 31 grams carbohydrates, 14 grams total fat (5grams saturated), 8 grams fiber, 86 mg cholesterol, 970 mg sodium.

debbie@grammyslittlehelpers.com