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Chicken and Avocado Quesadilla
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8 (6-inch) corn tortillas
6 ounces low-fat Monterey jack cheese
8 ounces smoked chicken breast, cubed
1 ripe avocado, diced small
1 cup green chiles, drained
4 tablespoons chopped cilantro leaves
4 ounces fat-free sour cream
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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Nutritional Analysis
per serving |
Calories
413 |
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Fat
19 grams |
Saturated Fat
7 grams |
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Carbohydrates
35 grams |
Fiber
7 grams |
Try our Fat & Calorie Calculator
for additional information. |
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