Avocado and Chicken Quesadilla

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Goat cheese

  Soft type

  ½ oz or 14g

• Mozzarella cheese

  Part skim milk

  2 oz or 57g

• Canned black beans

  Low sodium, drained

  ¼ cup or 65g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, sliced or 23g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add chopped chicken and sauté until cooked through and no longer pink. Set aside.
2. Spread mashed avocado on a medium tortilla.
3. Add chicken, crumbled goat cheese, mozzarella, black beans, and chopped bell pepper to one side of the tortilla. Sprinkle with cilantro.
4. Fold the tortilla over the filling and press gently to pack the ingredients.
5. Coat a nonstick skillet with the remaining olive oil and heat over medium-high. Cook the quesadilla on each side until golden brown and crispy.
6. Slice the quesadilla in half and serve with salsa.

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