400 calories per serving
From Good
Housekeeping
Total time
30 minutes
Makes 4 Main-Dish Servings
2 tsp. canola oil
1 green onion, thinly sliced
1 lime
1 lb. skinless, boneless thinly sliced
chicken breasts, cut into 1-inch-wide strips
Salt and pepper
4 burrito-size low-fat flour tortillas
1 cup reduced-fat (2%) shredded Mexican
cheese blend
½ ripe avocado, peeled, pitted, and cut
into ½-inch pieces
¾ cup salsa
1. In 12-inch nonstick skillet on medium, heat oil. Add green onion,
and cook about 6 minutes, or until tender, stirring occasionally.
2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze about 2
tablespoons juice. Evenly season chicken breasts on both sides with lime peel,
¼ 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.
Each serving
about 38 g protein, 31 g carbohydrate, 14 g total fat (5 g saturated), 8 g
fiber, 86 mg cholesterol, 970 mg sodium.
