Chicken and Avocado Quesadillas

Name: Chicken and Avocado Quesadillas
Yield: 4 servings
Ingredients: 2 tsp (10 mL) olive oil; 1 tsp (5 mL) chili powder; 1 onion minced; 2 cups (500 mL) shredded cooked chicken; 3 Italian tomatoes diced; A dash of hot sauce; 8 6-inches (15 cm) whole grain tortillas; 1 ripe avocado pitted and pureed; 1 cup (250 mL) Canadian Monterey Jack Cheese shredded; Salsa (optional); Fresh coriander (optional)

Our dietitians' favourite

Delicious, protein-rich and easy. - Recipe by Chef Josée Robitaille.

Prep: 45 min
Cooking: 30 min

Yields 4 servings

Ingredients

2 tsp (10 mL) olive oil
1 tsp (5 mL) chili powder
1 onion minced
2 cups (500 mL) shredded cooked chicken
3 Italian tomatoes diced
A dash of hot sauce
8 6-inches (15 cm) whole grain tortillas
1 ripe avocado pitted and pureed
1 cup (250 mL) Canadian Monterey Jack Cheese shredded
Salsa (optional)
Fresh coriander (optional)

READY FOR REWARDS?

Preparation

In a skillet, heat oil at medium-high. Add chili powder and onion, cooking about 8 minutes. Add chicken, tomatoes, and hot sauce and continue cooking for 2 minutes.

Divide chicken mixture in center of four tortillas, top with avocado and Monterey Jack cheese. Place another tortilla on top and press lightly.

In a non-stick pan, cook each quesadilla over medium heat 4 to 5 minutes a side. Top with salsa and fresh coriander if desired. Enjoy with a salad on the side.