1 Servings 22 min Cook
1 Tbsp Olive Oil
1 Breast, bone and skin removed Chicken Breast
1 Tortilla (approx 7-8" dia) Tortillas
1/2 Fruit Avocados
1/2 Oz Goat Cheese
2 Oz Mozzarella Cheese
1/4 Cup Canned Black Beans
1/4 Cup, sliced Green Bell Pepper
1/3 Sprigs Fresh Cilantro
1 Tbsp Olive Oil
1 Cup Salsa
Heat oil in a skillet over medium-high heat.
Add chopped chicken and sauté until cooked through and no longer pink; set aside.
Spread avocado on a whole wheat tortilla.
Add cheeses, beans, and chopped bell pepper to one side of the open tortilla.
Once you pack in the ingredients, fold the empty part of the tortilla over the other half so that it easily closes.
Gently mash down on it once you fold it over in order to pack in the ingredients.
Coat a nonstick skillet with olive oil and set it on medium high heat.
Toss in the quesadilla and cook on each side until the quesadilla is golden brown and crispy
Slice down the middle and enjoy! Serve with salsa.
