Ingredients:
2 onions, thinly sliced
1 jalapeno peppers, seeded and finely chopped
4 (8 inch) fat free tortillas
1/2 ripe Hass avocadoes, pitted, peeled and mashed
3/4 cup shredded reduced-fat Mexican cheese blend
0.5 (10 ounce) packages package carved roasted skinless chicken breasts, cut into smaller chunks
2 tablespoons chopped fresh cilantro
Directions:
Spray grill rack with nonstick cooking spray. Prepare grill for medium-hot fire.
Spray a large nonstick skillet with cooking spray and set over medium heat. Add onions and jalapeno 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 3tbsp 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.
Place quesadillas on grill rack and grill until cheese melts, filling is hot, about 3-4 minutes on each side.
7 Points per serving (1 quesadilla).
Servings: 4
Time preparation: 15 min.
Time total: 23 min.