Jalapeno Chicken Quesadillas

By BFL Team

Jalapeno Peppers
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¼ cup sliced green onions
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno pepper
¼ cup diced avocado
1 tablespoon fresh squeezed lime juice
¼ teaspoon salt
1 cup shredded rotisserie chicken
4 whole-wheat tortillas
¾ cup low-fat Mexican blend shredded cheese
Cooking spray
¾ cup salsa


Mix the first six ingredients in a small bowl. Set aside. Spoon ¼ cup chicken over half of one tortilla. Top with 3 tablespoons cheese and 1 tablespoon of the jalapeno mixture. Repeat these steps with the remaining tortillas. Spray large nonstick skillet with cooking spray and heat to medium heat. Place two quesadillas in the pan. Cook two minutes on each side or until lightly browned. Repeat with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

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