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Chicken Quesadilla (Stage 7)

Serve with avocado salsa for a delicious Mexican dinner or appetizer.

INGREDIENTS:
  • - 2 teaspoon(s) canola oil
  • - 2 green onions, thinly sliced
  • - 1 lime
  • - 1 pound(s) skinless, boneless thin-sliced chicken breasts, cut into 1-inch-wide strips
  • - 4 Whole Wheat flour tortillas (burrito size, try to select brands with about 100 calories each, i.e." Flat out Light")
  • - 1 cup low fat shredded Mexican cheese blend
  • - 1/2 avocado, peeled, seeded, and cut into 1/2-inch pieces
  • - 2 cup salsa

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and cook about 2 minutes or until tender, stirring occasionally. 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. 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. 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 and heated through. Cut each quesadilla into thirds.

Stir avocado into salsa; serve ½ cup of salsa with each quesadilla.

Calories 400; Carbohydrates 31g; Fat 14g; Protein 38g; Recipe Yield 4 servings

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