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From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
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.
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Nutritional Information
Calories 400
Total Fat 14g
Saturated Fat 5g
Cholesterol 86mg
Sodium 970mg
Total Carbohydrate 31g
Dietary Fiber 8g
Sugars --
Protein 38g
Calcium --
Chicken Quesadillas with Avocado-Tomato Salsa
James Baigrie
Serves: 4
Yields: 4 main-dish servings
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
2 teaspoon(s) canola oil
1 green onion, thinly sliced
1 limereenex
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) salsareenex
Directions
In 12-inch nonstick skillet
reenex
, 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.
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