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Chicken Quesadillas with Avocado-Tomato Salsa

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 tsp. canola oil
  • 1 green onion, thinly sliced
  • 1 lime
  • 1 lb. skinless boneless thin sliced chicken breasts cut into 1 inch wide strips
  • 1/4 tsp. salt and 1/8 tsp. pepper
  • 4 burrito-size low fat flour tortillas
  • 1 cup reduced fat shredded Mexican cheese blend
  • 1/2 avocado, peeled, seeded and cut into 1/2 inch pieces
  • 3/4 cup salsa
make it
1. In large nonstick skillet, heat oil on medium 1 minute. Add green onion and cook 4-5 minutes or until tender.

2. Meanwhile, grate 1 tsp. lime peel and squeeze 2 Tbsp. juice. Evenly season chicken on both sides with lime peel, 1/4 tsp. salt and 1/8 tsp. 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; toss to coat.

3. 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. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas. *Add a dollop of sour cream if desired.
Notes
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