Chicken and Avocado Quesadilla

Name: Chicken and Avocado Quesadilla
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

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Level: Easy
Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 4 servings

Level: Easy
Total: 27 min

Prep: 15 min
Cook: 12 min

Yield: 4 servings

Ingredients

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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

Directions

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.