Grilled Chicken and Avocado Quesadillas
(Makes 4 Quesadillas)
This is a delicious and simple recipe from ww magazine. The flavors blend together perfectly!
2 onions, thinly sliced (I used only about half as much because onions aren't the easiest for me to tolerate)
1 jalapeno pepper, seeded and finely chopped (I used part of a green bell pepper instead due to personal preference)
4 (8 inch) fat free tortillas
1/2 ripe Hass avocado, pitted, peeled and mashed
3/4 cup shredded reduced-fat Mexican cheese blend (I used Veggie Shreds Cheddar/Monterey Jack blend)
1/2 (10 ounce) package package carved roasted skinless chicken breasts, cut into smaller chunks
2 tablespoons chopped fresh cilantro
Spray grill rack with nonstick cooking spray. Prepare grill for medium-hot fire. (Kree's Note: That was way too hot on my grill and the outsides turned out crunchy and slightly charred. I would recommend using med heat at the most.)
Spray a large nonstick skillet with cooking spray and set over medium heat. Add onions and jalapeņo and cook, stirring occasionally, 8-10 minutes.
Remove the skillet and let cool about 5 minutes.
Place the tortillas on a work surface.
Spread half of each tortilla with 1/4 of the avocado.
Then top each one with 3 tbsp cheese, 1/4 of the onion mixture, 1/4 of the chicken, and 1/4 of the cilantro.
Fold the top half of the tortilla over the filling to form a semicircle. Press edges lightly to seal (Mine didn't seal well but it wasn't a problem).
Place quesadillas on grill rack and grill until cheese melts, filling is hot, about 3-4 minutes on each side.
7 WW Points per serving (1 quesadilla)
Adapted slightly from a recipe by mariposa 13 on Recipezaar
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Grilled Chicken and Avocado Quesadillas
