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
Add To Shopping List
Let's 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.