Chicken Avocado Quesadilla

I love quesadillas. One of the best things about these little tortilla sandwiches is how adaptable they are. Cheese only. Chicken and cheese. Bean and cheese.  Roasted vegetables and cheese. Potatoes and cheese……

What kind of cheese? The options are endless; cheddar, jack, pepper jack, bleu cheese, fontina, swiss, Parmesan, queso blanco….

In search of an early dinner, I took out some leftovers and got to brainstorming. I’m trying to lose weight, so I switched out my usual canola for a double spritz of no-stick cooking spray and came up with Chicken Avocado Quesadillas. I used half a cup lowfat grated for a lower fat content in the dish. The avocado gives the quesadilla a nice creaminess, so I didn’t miss the extra cheese. If you like more cheese, go with the larger cheese measurement.

Chicken Avocado Quesadilla

Ingredients for one quesadilla

*1 flour tortilla
*1/2 – 2/3 cup lowfat grated Mexican Cheese mixture (queso blanco, cheddar, mozzarella)
*sprinkle granulated garlic powder
*1 cup diced, cooked chicken
*1/4 avocado, cut into think slices

Spray a fry pan with a double spray of no-stick cooking spray. Place on burner set at medium. Put a tortilla into the pan, sprinkle with half the cheese, then a light dusting of the granulated garlic. Spread the chicken over the cheese, then place the avocado slices on top of the chicken. Top with the rest of the cheese, then fold the tortilla over. Press down, slightly. Flip if necessary. Quesadilla is done when cheese is melted and the tortilla is golden brown. Cut into wedges and serve with salsa.

Image credit: Michelle Hamor Smith

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