Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) canola oil

  2. 1 green onion , thinly sliced

  3. 1 lime

  4. 1 pound(s) skinless, boneless thin-sliced chicken breasts , cut into 1-inch-wide strips

  5. 4 burrito-size low-fat flour tortillas

  6. 1 cup(s) reduced-fat (2%) shredded Mexican cheese blend

  7. 1/2 avocado , peeled, seeded, and cut into 1/2-inch pieces

  8. 3/4 cup(s) salsa

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally.

  2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

  3. 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.

  4. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas.

  5. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.


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