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Low Fat Chicken and Avocado Quesadillas
At a Glance
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 27 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- Mexican
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Low-fat
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Fat Chicken and Avocado Quesadillas brings together 8 (6 inch) corn tortillas, 6 ounces low-fat monterey jack cheese, 8 ounces smoked chicken breasts, cubed in a practical dish for home cooking. It takes about 27 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 (6 inch) corn tortillas
- 6 ounces low-fat monterey jack cheese
- 8 ounces smoked chicken breasts, cubed
- 1 ripe avocado, diced small
- 1 cup green chili, drained
- 4 tablespoons chopped cilantro leaves
- 4 ounces nonfat sour cream
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Instructions
Heat a sturdy cast iron pan or griddle over medium-high heat.
When the griddle is hot, place 1 tortilla on the griddle and sprinkle 1/8 of the cheese on tortilla.
Top with 1/4 of the chicken mixture, 1/4 of the avocado, 1/4 of the green chiles, and 1/4 of the cilantro, and another 1/8 of the cheese.
Top with another tortilla.
When cheese begins to melt, flip with wide spatula and continue cooking until cheese is melted.
Remove from griddle to cutting board.
Cut into 4 pieces.
Repeat process 3 more times.
Serve with fat-free sour cream on the side.
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