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Avocado Caprese Chicken Quesadilla

Recipe modified from http://sweetpeasandsaffron.com/2015/03/chicken-and-avocado-caprese-quesadillas.html

Ingredients

4
12 inch tortillas
16
slices low-fat Mozzarella cheese
1
bunch fresh basil (approx. 10 leaves per quesadilla)
1
pint cherry tomatoes, halved (approx. 8-10 tomatoes per quesadilla)
1
cup shredded rotisserie chicken
2
whole avocados sliced (half avocado per quesadilla)

Directions

Spray a large non­stick frying pan with oil and heat over medium heat.

While pan is heating assemble quesadillas by scattering mozzarella, basil leaves, tomato halves, chicken and avocado slices over half of the tortilla. Season with
salt and pepper.

Transfer to frying pan, flip the empty side over the filled side. Place a dinner plate over the quesadilla, cover with a pot lid, and cook until golden brown, 2­4 minutes.

Gently flip the quesadilla, re-apply the dinner plate and pot lid, and cook until the other side is golden brown, another 2 or so minutes.