Avocado and Chicken Quesadilla

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast fillet or 118g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Goat cheese

  Hard 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 oil in a skillet over medium-high heat. Add chopped chicken and sauté until cooked through and no longer pink; set aside.
2. Spread sliced or mashed avocado on a whole wheat tortilla.
3. Add chicken, cheeses, beans, and chopped bell pepper to one side of the open tortilla. Sprinkle over with cilantro. Once you pack in the ingredients, fold the empty part of the tortilla over the other half so that it easily closes. Gently mash down on it once you fold it over in order to pack in the ingredients.
4. Coat a nonstick skillet with olive oil and set it on medium high heat. Toss in the quesadilla and cook on each side until the quesadilla is golden brown and crispy.
5. Slice down the middle and enjoy! Serve with salsa.

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