Southwestern Chicken Quesadillas

Ingredients

• Hummus

  Commercial

  ¼ cup or 62g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, small or 120g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Goat cheese

  Semisoft type

  4 tbsp or 60g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Garlic

  Minced - Great Value

  6 tsp or 30g

Directions

1. Spray a nonstick skillet with coconut oil spray and set on medium-high heat.
2. Sear 1 tablespoon of minced garlic and chopped red onions in the skillet, then cook thinly cut chicken 12 to 15 minutes or until fully cooked.
3. Chop up fresh cilantro and remove the pit from the avocado and cut into thin slices.
4. Spread about 2 tablespoons (1/8 cup) hummus on each wheat tortilla
5. On one side of the tortilla, add half of chopped chicken breast, black beans, one tablespoon goat cheese, a fourth portion of avocado and fresh cilantro.
6. Fold the quesadilla in half.
7. Spray a nonstick skillet with coconut oil and set on medium heat. Allow the skillet to heat up.
8. Add the uncooked quesadilla to the skillet and cook for about 2 minutes on each side. Be sure to press down on the quesadilla using a spatula so that it flattens out.
9. Remove from the skillet and enjoy with salsa of your choice and a scoop of greek yogurt for added protein.(optional)