Avocado and Chicken Quesadilla

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, medium or 92g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Goat cheese

  Soft type

  2 tbsp or 30g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 57g

• Canned black beans

  Low sodium, drained

  ¼ cup or 65g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, sliced or 23g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

Directions

1. Heat half of the olive oil in a skillet over medium-high heat. Add the chopped chicken and sauté until cooked through to 165°F and no longer pink.
2. Spread the mashed avocado evenly over the tortillas.
3. Layer the cooked chicken, crumbled goat cheese, mozzarella, black beans, chopped bell pepper, and cilantro on one half of each tortilla.
4. Fold the tortillas over the filling and press gently to secure the ingredients.
5. In a nonstick skillet, heat the remaining olive oil over medium-high heat. Cook each quesadilla until golden brown and crispy on both sides.
6. Slice each quesadilla in half and serve with salsa.